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Stuffed Zucchini with Potato and Artichoke

Stuffed Zucchini with Potato and Artichoke

zucchini with scooped out zucchini flesh

artichoke and mashed potatoes

onion tomato sauce with coconut milk

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Coconut, Tomatoes


For the Zucchini

  • ½ cup canned artichoke hearts
  • ½ tsp paprika powder
  • 6 oz potato (diced)
  • 2 medium zucchini (cut in half and remove the inside into a small bowl)

For the Broccoli

  • 1 bunch broccoli (florettes)

For the Sauce

  • 1 dash chili powder
  • ½ cup coconut milk
  • 2 tsps italian herb mix
  • 1 tsp olive oil
  • 1 medium onion (chopped)
  • 1 tsp sea salt
  • ¼ cup tomato paste


  1. Preheat the oven to 390 F (200 degrees).
  2. Preheat a big skillet and saute the onion for about 5 minutes.
  3. Add the inside from the zucchini and fry for another 5-10 minutes before you add the rest of the ingredients for the sauce.
  4. Boil water and add the potatoes, cook until soft.
  5. Use a food processor or a small bowl and a immersion blender and combine the artichoke hearts with the potatoes.
  6. Put the zucchini half into a baking dish and stuff them with the potato mixture, roast them for about 30 minutes in the oven.
  7. Boil the broccoli florettes for about 5 minutes with some salt until al dente.
  8. Serve the zucchini with paprika powder on top and the broccoli and some sauce.

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