Oven Zucchini with goat cheese and tomato salad

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe by Yogini

Ingredients

In Benoo bag: Courgette (or zucchini), Cloves of garlic, Tomatoes, Basil, Fresh goat cheese, Dried thyme

At home: Salt and pepper, 1 tbsp frying oil, ½ tsp vinegar, 1 tbsp salad oil, 1 tsp rosemary 

 Preparation

Total cooking time (incl. resting time): 30 min
Allergen: milk-product, tomato
What’s needed in the kitchen: bowl, cutting board, knife, oven, baking dish or sheet

 

Step 1: Oven baked courgette with goat cheese

Preheat the oven to 220 degrees. 

Cut courgettes lengthwise and make diamond-shaped incisions, without perforating the vegetable’s skin. 

Peel onion and garlic; halve the onions and slice finely; cut the garlic in quarters. 

Chop the rosemary finely. Place the garlic in the incisions you carved inside the courgette’s flesh. Spread some chopped herbs, thym some frying oil and onion on top of the courgette halves. Season with salt and pepper

Place the courgette halves in the preheated oven. After 10 minutes spread the goat cheese on top and bake for another 10 minutes. 

 

Step 2: Tomato salad

Wash tomatoes and cut into bite sized pieces. Season with salt and pepper and combine with salad oil, vinegar and basil. Serve as a side to the courgettes

Enjoy!

Video

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