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🍽️ Baked Potato and Zucchini Skewers

156 kcal · 30 min · 4 servings

Ingredients

• 8 potatoes
• 0.5 bunch basil
• 6 tbsp olive oil
• 1 zucchini
• salt
• pepper (from the mill)
• 2 tbsp parmesan (freshly grated)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in boiling salted water.
3. 3. Cook the potatoes for about 20 minutes.
4. 4. Drain the water.
5. 5. Rinse the potatoes briefly with cold water to cool them down.
6. 6. Peel the cooled potatoes.
7. 7. Set aside 8 fresh basil leaves.
8. 8. Roughly chop the remaining basil.
9. 9. Put the chopped basil into a blender.
10. 10. Add 3 tablespoons of olive oil.
11. 11. Blend the mixture into a smooth oil.
12. 12. Wash the zucchini.
13. 13. Slice the zucchini into 16 even slices.
14. 14. Brush the zucchini slices with the basil oil.
15. 15. Season the zucchini with salt and pepper.
16. 16. Sprinkle grated Parmesan cheese over the zucchini.
17. 17. Slice each potato three times across.
18. 18. Leave a small piece at the end of the potato intact.
19. 19. Insert two zucchini slices into the potato slits.
20. 20. Stack the stuffed potatoes on top of each other.
21. 21. Insert a wooden skewer through the stack to hold everything together.
22. 22. Place the skewers in a lightly greased baking dish.
23. 23. Drizzle the remaining oil over the skewers.
24. 24. Preheat the oven to 200 degrees.
25. 25. Bake the skewers in the oven for about 20 minutes.
26. 26. Insert one basil leaf onto the tip of each skewer.
27. 27. Serve the skewers warm.

Nutrition per serving

• kcal: 156
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 16 g