Tomato and Zucchini Pan with Feta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Zucchini 2 m, washed, halved lengthways, cut into slices (3 - 5 mm)
- 3 tomato (s), washed, cut into large pieces
- 100 g feta cheese made from cow`s milk, reduced-fat, diced into small pieces
- 2 tablespoon olive oil
- 2 sprigs basil, small-leaved, washed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a coated pan (if possible). Fry the zucchini slices in it for about 5 minutes, stirring occasionally. Add the tomato cubes and cook for 2 - 3 minutes.
- The tomatoes soak in some water, which later makes a sauce. Pluck the basil leaves from the stems and add to the tomato and courgette vegetables, season with salt and pepper.
- Add the cubes of feta and turn off the stove. The residual heat melts the feta cheese and creates a creamy sauce.
- Can also be eaten cold. I always prepare double the amount. One serving for now and one for the next day as cold vegetables.
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