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EatSmarter exclusive recipe

Grilled Zucchini and Potatoes

with Goat Cheese
5
Average: 5 (2 votes)
(2 votes)
Grilled Zucchini and Potatoes

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

Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
193
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie193 kcal(9 %)
Protein8 g(8 %)
Fat10 g(9 %)
Carbohydrates15 g(10 %)
Sugar added1 g(4 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate50 μg(17 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C19 mg(20 %)
Potassium439 mg(11 %)
Calcium149 mg(15 %)
Magnesium41 mg(14 %)
Iron2.1 mg(14 %)
Iodine9 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4 g
Uric acid37 mg
Cholesterol18 mg
Development of this recipe:

Ingredients

for
4
Ingredients
10
small elongated waxy Potatoes (300 grams; eg, La Ratte)
14 ounces
½ bunch
2 tablespoons
1
1 teaspoon
liquid Honey
½ slice
1 piece
Parmesan cheese (about 15 grams)
4
small Goat cheese (each about 30 grams)
Preparation

Kitchen utensils

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

Preparation steps

1.
Grilled Zucchini and Potatoes preparation step 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.
Grilled Zucchini and Potatoes preparation step 2

While potatoes are cooking, rinse and trim zucchini and cut in half lengthwise.

3.
Grilled Zucchini and Potatoes preparation step 3

Rinse thyme and shake dry. Pluck 2 teaspoons of thyme leaves and set aside.

4.
Grilled Zucchini and Potatoes preparation step 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.
Grilled Zucchini and Potatoes preparation step 5

Place zucchini in a bowl and remove the thyme sprigs. Season zucchini with sea salt and pepper. 

6.
Grilled Zucchini and Potatoes preparation step 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.
Grilled Zucchini and Potatoes preparation step 7

Rinse lemon in hot water, wipe dry and finely grate the peel. 

8.
Grilled Zucchini and Potatoes preparation step 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.
Grilled Zucchini and Potatoes preparation step 9

Trim crust off toast and finely shred with the remaining thyme leaves in a food processor.

10.
Grilled Zucchini and Potatoes preparation step 10

Grate the Parmesan cheese and mix cheese with the toast crumbs and thyme.

11.
Grilled Zucchini and Potatoes preparation step 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.