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1.
Halve the zucchini lengthwise and remove the seeds. If the seeds are still tender, they can be finely chopped and used in the filling.
2.
Crush the garlic in a press and sauté in the olive oil until translucent. Add the zucchini seeds and sauté until soft.
3.
Mash the potatoes, mix in, and remove the pan from the heat.
4.
Fold the almond paste, parsley, salt, pepper, and nutmeg into the mixture. If it seems too firm, add a little broth.
5.
Fill the zucchini with the potato mixture and decorate with sliced almonds. Bake in a preheated oven at 180°C for about 30 minutes, until the filling is golden brown.