Zucchini skewers with roast potatoes

Name: Zucchini skewers with roast potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g baby potatoes; 2 Courgettes (about 200 g each); 2 TABLESPOONS Sunflower oil; 180 g Sheep's cheese light 8 % fat; 1 glass (370 ml) roasted red paprika; 7-10 Tbsp dried thyme; 500 g Curd preparation Lean (0,2 % fat); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; baking paper; 4 wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g baby potatoes
2 Courgettes (about 200 g each)
2 TABLESPOONS Sunflower oil
180 g Sheep's cheese light 8 % fat
1 glass (370 ml) roasted red paprika
7-10 Tbsp dried thyme
500 g Curd preparation Lean (0,2 % fat)
7-10 Tbsp Salt
7-10 Tbsp white pepper
baking paper
4 wooden skewers

Directions

1
Peel, wash and slice the potatoes. Line a baking tray with baking paper. Put potato slices on top. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 20 minutes.
2
Clean and wash the zucchini and cut them lengthwise into 12 slices of about 1/2 cm thick. Heat 1 tablespoon of oil in a coated pan. Fry the zucchini slices briefly in it, remove. Cut feta cheese into 12 slices.
3
Drain the roasted peppers. Halve 6 peppers lengthwise. Place the zucchini slices and the peppers on top of each other. Place a piece of feta cheese on each and roll up. Put 3 rolls on each skewer.
4
Heat 1 tablespoon of oil in a frying pan and fry the skewers for about 4 minutes. Sprinkle with thyme. Finely chop or puree the rest of the pepper. Stir into the quark. Season to taste with salt and pepper.
5
Season potato wedges with salt and pepper. Arrange skewers and potatoes on plates with a dash of curd cheese. Add the rest of the curd cheese.