Shish kebab with zucchini

Name: Shish kebab with zucchini
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 45 g Rice (e.g. brown rice); 7-10 Tbsp salt, white pepper; 125 g Pork escalope; 1 tsp (5 g) Oil; 1 peeled onion; 1 (approx. 100 g) cleaned small zucchini; 2-3 stem(s) Parsley; 100 g chunky tomatoes (package); 1 Metal or wooden skewer

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

45 g Rice (e.g. brown rice)
7-10 Tbsp salt, white pepper
125 g Pork escalope
1 tsp (5 g) Oil
1 peeled onion
1 (approx. 100 g) cleaned small zucchini
2-3 stem(s) Parsley
100 g chunky tomatoes (package)
1 Metal or wooden skewer

Directions

1
Put rice into 1/8 l boiling salted water, cover and let it swell at low heat for about 25 minutes
2
If necessary, wash the escalopes and pat them dry. Dice roughly, skewer. Fry in hot oil in a coated pan for about 10 minutes. Season with salt and pepper
3
Cut the onion into wide slices. Wash the zucchini, halve lengthwise and cut into pieces. Add both to the pan and fry for about 7 minutes. Season with salt and pepper
4
Wash and chop the parsley. Arrange the skewer, zucchini and onion with the rice. Meanwhile heat tomatoes in hot frying fat briefly and season to taste and pour over the shashlik. Sprinkle with parsley
5
Zucchini and tomatoes, like most vegetables, are low in carbohydrates. Up to 200 g per meal do not have to be taken into account
6
Practical: The peach-yoghurt cake is also successful in a small mould of 18 cm Ø. Simply halve the ingredients