Grilled Zucchini and Potatoes
Cheese made from goat's milk is not only impressive from a culinary point of view: on average, it contains only 20 grams of fat and is therefore particularly rich in protein, calcium and vitamin A. By the way: Even people with lactose intolerance can tolerate goat's cheese without any problems.
The choice of goat's cheese is a matter of taste: Chavroux, for example, has a very mild taste, while more hearty and spicy varieties such as Crotin de Chavignol are more popular.
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 439 mg | (11 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 10 ozs small elongated waxy potatoes
- salt
- 14 ozs Zucchini
- ½ bunch Lemon thyme
- 2 Tbsps olive oil
- Fleur de sel
- peppers
- 1 lemon
- 1 tsp liquid honey
- ½ slice Toast
- 1 Tbsp Parmesan
- 4 small Goat cheese (each about 1 ounce)
Preparation steps
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.
While potatoes are cooking, rinse and trim zucchini and cut in half lengthwise.
Rinse thyme and shake dry. Pluck 2 teaspoons of thyme leaves and set aside.
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.
Place zucchini in a bowl and remove the thyme sprigs. Season zucchini with sea salt and pepper.
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.
Rinse lemon in hot water, wipe dry and finely grate the peel.
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.
Trim crust off toast and finely shred with the remaining thyme leaves in a food processor.
Grate the Parmesan cheese and mix cheese with the toast crumbs and thyme.
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.