Wash and peel the potatoes. Cut them into small cubes.

Cook the potatoes pieces in salted water in a covered saucepan for 20 minutes. Drain and set aside.

Wash the zucchini and pat dry. Cut a top length-wise off of each of the zucchini and set

aside.

Use a melon baller or a teaspoon to scoop out the insides of the zucchini. Salt and

pepper the insides.

Place the hollowed out zucchini on a baking sheet lined with parchment paper.

Chop the scooped out zucchini flesh into small pieces and reserve.

Heat 1 tablespoon of olive oil in a pan. Add the chopped onions and fresh thyme leaves to the pan. Cook the onion pieces until transparent.

Add the zucchini meat and stir-fry until the zucchini becomes completely soft.

Season with salt and freshly ground pepper to taste.

Add 1+1/4 cups water and cook for 5 more minutes until everything is bubbling.

Transfer to a food processor and purée. Scrape the sauce from the food processor, transfer to a bowl or a small pitcher and set aside.

Wash the fresh arugula and pat dry. Cut the leaves into small strips.

Peel the garlic cloves and mince.

Drain the potatoes and reserve 6 tablespoons of the potato water.

Add the potato water, potatoes, minced garlic to the food processor and purée.

Add the remaining 4 tablespoons of olive oil one at a time and pulse after each addition to combine.

Add salt and freshly ground pepper to taste.

Fold the arugula strips into the potato purée.

Preheat the oven to 350 degrees F.

Fill the hollowed out zucchinis with the potato puree. Place the reserved lids back on each zucchini. Pour half the sauce over the zucchini boats. Reserve the other half in a pitcher for serving.

Bake the filled zucchini boats for 40 minutes.

In a small naked frying pan, add the almond leaves and toast over medium heat until slightly golden brown.

Remove from the heat and set aside.

Remove the zucchini boats from the oven, transfer to a serving platter, garnish with the toasted almond leaves, arugula leaves and serve with the remaining sauce.