Zucchini skewers with roast potatoes

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 1
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. 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. 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. 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. 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. 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.

Nutrition Facts

KCAL
300 kcal
CARBS
27 g
FATS
9 g
PROTEINS
25 g