Mediterranean zucchini vegetables with roast beef cold cuts

Name: Mediterranean zucchini vegetables with roast beef cold cuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Gherkins (approx. 30 g each; jar); 150 g mayonnaise; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Rosemary; 800 g Courgette; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 7-10 Tbsp finely grated rind of 1 untreated lemon; 400 g Roast beef cold cuts

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Gherkins (approx. 30 g each; jar)
150 g mayonnaise
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Rosemary
800 g Courgette
2 Garlic cloves
3 TABLESPOONS Olive oil
7-10 Tbsp finely grated rind of 1 untreated lemon
400 g Roast beef cold cuts

Directions

1
Finely dice the cucumbers for the tartar sauce. Mix mayonnaise, yoghurt and 2-3 tbsp. cucumber water (glass). Stir in the cucumbers. Season to taste with salt and pepper. Wash the rosemary, dab dry and tear up.
2
Clean, wash and slice the zucchini. Peel garlic. Chop half finely. Heat oil in a large frying pan. Fry the zucchini slices for about 4 minutes while turning. 1-2 minutes before end of cooking time garlic,
3
Season with salt and pepper. Arrange zucchini vegetables and roast beef on plates. Add tartar sauce. Baguette tastes good with it.