Zucchini Boats with Feta and Green Asparagus, Served with Jacket Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 zucchini
- 3 potato (s) (triplets)
- 100 g feta cheese
- 250 g asparaus, reen
- 1 clove garlic
- 1 small onion (s)
- 1 tablespoon olive oil
- some salt and pepper
- some herbs (herbs Provence)
Print Recipe
Pin Recipe Instructions
- Cut the asparagus into small pieces and fry in a pan with the oil. Add the onion and garlic. Then turn off the stove and mix the feta with the vegetables until they have melted.
- Preheat the oven to 200 ° C top / bottom heat.
- Halve the zucchini and scoop out with a spoon and fill with the feta and asparagus mixture.
- Place in the oven for about 20-30 minutes and cook the potatoes in the meantime.
- You can season it to your liking and personal taste. I chose salt, pepper and herbs from Provence.
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