EatSmarter exclusive recipe

Grilled Zucchini and Potatoeswith Goat Cheese

Grilled Zucchini and Potatoes - Grilled Zucchini and Potatoes - Small but nice: Simple and elegant appetizer from the gourmet kitchen
Grilled Zucchini and Potatoes - Small but nice: Simple and elegant appetizer from the gourmet kitchen

(2)

Calories:193 kcal
Difficulty:easy
Preparation:45 min
Ready in:45 min
Low-sugar
Vegetarian
High-protien
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories193 kcal(10%)
Protein8 g(16%)
Fat10 g(13%)
Carbohydrates15 g(6%)
Added Sugar1 g(1%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

10small elongated waxy Potatoes (300 grams; eg, La Ratte)
Salt
14 ouncesBaby zucchini
½ bunchesLemon thyme
2 tablespoonsOlive oil
Fleur de sel
Pepper
1Lemons
1 teaspoonliquid Honey
½ slicesToast
1 pieceParmesan cheese (about 15 grams)
4small Goat cheese (each about 30 grams)
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Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Bowl, 1 Grill pan, 1 brush, 1 Brush, 1 Slotted spatula, 1 Fine grater, 1 Citrus juicer, 1 Bowl, 1 Pot, 1 Sieve, 1 Casserole dish, 1 Teaspoon, 1 Grilling tongs, 1 Mini food processor

Directions

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1 Scrub the potatoes thoroughly and boil in salted water for 15-20 minutes in a covered pot. Drain and let cool, then cut in half lengthwise.
2 While potatoes are cooking, rinse and trim zucchini and cut in half lengthwise.
3 Rinse thyme and shake dry. Pluck 2 teaspoons of thyme leaves and set aside.
4 Coat a grill pan with 1 teaspoon olive oil. Cook the zucchini over high heat until al dente, turning several times. Add a few sprigs of thyme on the last turn. 
5 Place zucchini in a bowl and remove the thyme sprigs. Season zucchini with sea salt and pepper. 
6 Coat grill pan with 1 teaspoon oil. Place potatoes in grill pan cut-side down and cook on high for a few minutes. Add potatoes to the zucchini and season again. 
7 Rinse lemon in hot water, wipe dry and finely grate the peel. 
8 In a small bowl, mix 2-3 tablespoons lemon juice, honey, lemon zest, the remaining olive oil and half of the thyme leaves. Pour over the vegetables. Stir together and season with salt and pepper.
9 Trim crust off toast and finely shred with the remaining thyme leaves in a food processor.
10 Grate the Parmesan cheese and mix cheese with the toast crumbs and thyme.
11 Place goat cheese in a shallow baking dish and spread the toast crumb mixture over the cheese. Bake until golden brown under the broiler in a preheated oven for 3-5 minutes. Remove and serve with the grilled vegetables.
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