Zucchini pan with feta cheese

Name: Zucchini pan with feta cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 3 Stem(s) fresh thyme; 800-900 g Courgette; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 big onion; 50 g dried tomatoes (in oil); 80 g pitted black olives; 150 g Sheep's cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
3 Stem(s) fresh thyme
800-900 g Courgette
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 big onion
50 g dried tomatoes (in oil)
80 g pitted black olives
150 g Sheep's cheese

Directions

1
Peel the garlic and press it through a garlic press. Wash thyme, dab dry and chop except for a little bit for garnishing. Clean, wash and slice the zucchini diagonally.
2
Heat 2-3 tablespoons of olive oil in a frying pan, braise garlic and zucchini while turning for about 5 minutes. Season with salt, pepper and thyme, remove from the pan and allow to cool. Peel and roughly dice the onion.
3
Cut tomatoes and olives into strips. Crumble feta cheese. Place the zucchini in 4 ovenproof dishes and sprinkle with tomatoes, olives, feta cheese and onions. Sprinkle with the remaining olive oil and grill under the preheated grill for 5-8 minutes.
4
Serve garnished with thyme. Serve with fresh bread.