Do I need to peel the zucchinis before stuffing them?

No, it is not necessary to peel the zucchinis before stuffing them.

Can I make the potato salad in advance?

Yes, you can make the potato salad in advance and store it in the refrigerator until you are ready to serve it.

Stuffed zucchinis with lamb, potato salad with watercress

Name: Stuffed zucchinis with lamb, potato salad with watercress
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: 800g minced lamb without spices; 8 round zucchinis; 1 shallot; 100g pine nuts; 1 block of halloumi (225 g); 2 tbsp olive oil; 2 sprigs of rosemary; 1 tsp cumin powder; pepper and salt; Potato salad:; 400g red new potatoes; 1 lemon; 2 bunches of watercress; 1 shallot; 2 tbsp mustard; 4 tbsp olive oil; pepper and salt

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50min

•

Easy

Do you want to get started with zucchinis stuffed with lamb and potato salad with watercress? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

800g minced lamb without spices
8 round zucchinis
1 shallot
100g pine nuts
1 block of halloumi (225 g)
2 tbsp olive oil
2 sprigs of rosemary
1 tsp cumin powder
pepper and salt

Potato salad:
400g red new potatoes
1 lemon
2 bunches of watercress
1 shallot
2 tbsp mustard
4 tbsp olive oil
pepper and salt

800g minced lamb without spices
8 round zucchinis
1 shallot
100g pine nuts
1 block of halloumi (225 g)
2 tbsp olive oil
2 sprigs of rosemary
1 tsp cumin powder
pepper and salt

Potato salad:
400g red new potatoes
1 lemon
2 bunches of watercress
1 shallot
2 tbsp mustard
4 tbsp olive oil
pepper and salt

Preparation method

How do you make this?

Toast the pine nuts over medium heat in a non-stick pan without adding any fat. Preheat the oven to 190°C. Mix the minced meat with the pine nuts, chopped shallot, diced halloumi, finely chopped rosemary, cumin, and pepper. Season further, but be careful: halloumi is already quite salty on its own.

Cut the tops off the zucchinis, hollow them out with a parisienne scoop, and generously fill them with the minced meat. Grease a baking dish with oil and arrange the zucchinis in it. Secure the tops with a skewer and lightly brush the zucchinis with oil. Bake them in the oven for 35 minutes.

Boil the new potatoes in their skins, in your own way, and cut them in half.

Mix the lemon juice with the oil, mustard, finely chopped shallot, pepper, and salt. Add the warm new potatoes and mix.

Remove the thick stems from the watercress. Mix it just before serving with the potatoes. Serve as a side dish with the stuffed zucchinis.