Light Zucchini and Tomato Pan with Feta Cheese
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 8 mins |
| Total Time | 13 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 2 medium tomato (s)
- 1 clove garlic
- 1 tablespoon olive oil
- some thyme, dried
- 50 g sheep cheese, preferably oranic
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut into thin slices. Wash the tomatoes, remove the green stalk and cut the tomato flesh into smaller pieces. Cut the sheep cheese into small pieces - either cut with a knife or crumble. Chop or press the garlic.
- Heat the oil in a non-stick pan and carefully fry the zucchini on both sides. Add the garlic and fry briefly. Scatter the thyme on top, add the tomatoes and the sheep`s cheese as well. Stew everything for about 2 - 3 minutes, turning carefully from time to time, until the tomatoes start to crumble and the cheese melts slightly. Season the vegetables with salt and pepper and serve immediately.
- Possibly you can also serve baguettes with it.
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