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🍽️ Grilled Zucchini and Potatoes

193 kcal · 30 min · 4 servings

Ingredients

• 300 g small elongated waxy potatoes (10 potatoes; e.g. La Ratte)
• salt
• 400 g baby zucchini
• 0.5 bunch lemon thyme
• 2 tbsp olive oil
• fleur de sel
• pepper
• 1 lemon
• 1 tsp liquid honey
• 0.5 slice whole wheat toast
• 15 g parmesan (1 piece)
• 120 g goat cream cheese (4 small discs)

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Bring a pot of salted water to a boil.
3. 3. Place the potatoes in the boiling water.
4. 4. Cover the pot and cook the potatoes for 15 to 20 minutes until they are just tender.
5. 5. Drain the water and let the potatoes cool down.
6. 6. Cut the cooled potatoes in half lengthwise.
7. 7. Wash the mini zucchini and remove any tough spots.
8. 8. Cut the zucchini in half lengthwise.
9. 9. Wash the thyme and shake it dry.
10. 10. Pluck about two teaspoons of thyme leaves from the stems.
11. 11. Set aside the plucked thyme leaves.
12. 12. Lightly coat a grill pan with one teaspoon of olive oil.
13. 13. Heat the grill pan over high heat.
14. 14. Fry the zucchini in batches in the pan.
15. 15. Turn the zucchini regularly until they are al dente and browned.
16. 16. Add some thyme sprigs to the pan in the last few minutes of cooking.
17. 17. Remove the zucchini from the pan and place them in a bowl.
18. 18. Remove the thyme sprigs from the bowl.
19. 19. Season the zucchini with fleur de sel and pepper.
20. 20. Coat the grill pan again with one teaspoon of olive oil.
21. 21. Place the potato halves cut-side down in the hot pan.
22. 22. Grill the potatoes for a few minutes until they have golden brown grill marks.
23. 23. Add the grilled potatoes to the zucchini.
24. 24. Season the potatoes with fleur de sel and pepper as well.
25. 25. Wash a lemon hot and dry it thoroughly.
26. 26. Finely grate the lemon zest.
27. 27. Cut the lemon in half.
28. 28. Squeeze the juice from the lemon.
29. 29. Whisk two to three tablespoons of lemon juice with honey.
30. 30. Add the lemon zest and the remaining olive oil to the mixture.
31. 31. Add half of the thyme leaves to the sauce.
32. 32. Pour the sauce over the grilled vegetables.
33. 33. Season the dish with salt and pepper to taste.
34. 34. Remove the hard crust from the toast bread.
35. 35. Place the bread and the remaining thyme leaves in a food processor.
36. 36. Pulse the ingredients until finely crumbled.
37. 37. Grate the Parmesan cheese finely.
38. 38. Mix the grated cheese with the toast crumbs.
39. 39. Place the goat cheese in a shallow baking dish.
40. 40. Distribute the crumb mixture evenly over the goat cheese.
41. 41. Preheat the oven with the grill function.
42. 42. Broil the goat cheese in the preheated oven for 3 to 5 minutes.
43. 43. Remove the baking dish when the surface is golden brown.
44. 44. Plate the goat cheese.
45. 45. Serve the grilled vegetables on the side.

Nutrition per serving

• kcal: 193
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 15 g