🍽️ Vegetable Dumplings with Feta Gratinated Vegetables, Arugula and Tzatziki

Name: Vegetable Dumplings with Feta Gratinated Vegetables, Arugula and Tzatziki
Total time: 30 min
Yield: 4 servings
Ingredients: Salt pinch; Zucchini 2 pcs.; Pepper, red 2 pcs.; Vegetable Maultaschen 720 g; Arugula 100 g; Chives, fresh 20 g; Oil 4 tbsp; Pepper, black ground pinch; Honey 1 tbsp; Feta 250 g; Cucumbers 1 pcs.; Quark 20% fat in total 250 g; Sugar pinch; Butter 2 tbsp

711 kcal · 30 min · 4 servings

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Ingredients

Salt pinch
Zucchini 2 pcs.
Pepper, red 2 pcs.
Vegetable Maultaschen 720 g
Arugula 100 g
Chives, fresh 20 g
Oil 4 tbsp
Pepper, black ground pinch
Honey 1 tbsp
Feta 250 g
Cucumbers 1 pcs.
Quark 20% fat in total 250 g
Sugar pinch
Butter 2 tbsp

Instructions

1. Preheat the oven to 200 degrees Celsius with fan setting.
2. Bring about 2 liters of water with salt to a boil in a large pot.
3. Wash the zucchini thoroughly and cut off the ends.
4. Slice the zucchini into thin rounds.
5. Wash the bell pepper and remove the stem and seeds.
6. Cut the bell pepper into rings.
7. Add the dumplings to the boiling salted water.
8. Cook the dumplings for 8 to 10 minutes.
9. Rinse the arugula thoroughly in a sieve.
10. Let the arugula drain well.
11. Wash the chives.
12. Cut the chives into fine rings.
13. Heat 3 tablespoons of oil in a frying pan.
14. Set the heat to medium-high.
15. Sauté the zucchini and bell pepper for 2 to 3 minutes.
16. Season the vegetables with salt, pepper, and honey.
17. Transfer the vegetables to a baking dish.
18. Sprinkle the feta cheese over the vegetables.
19. Bake the vegetables in the oven for about 10 minutes.
20. Clean the frying pan with a kitchen towel.
21. Wash the cucumber.
22. Halve the cucumber lengthwise.
23. Coarsely grate the cucumber.
24. Mix the grated cucumber in a bowl with quark.
25. Season the mixture with salt, pepper, and sugar.
26. Fold in the chive rings into the dip.
27. Heat 1 tablespoon of oil and 2 tablespoons of butter in the frying pan.
28. Set the heat to medium-high.
29. Drain the dumplings.
30. Pat the dumplings dry.
31. Fry the dumplings in the pan for about 4 minutes until golden brown.
32. Remove the gratinated vegetables from the oven.
33. Plate the vegetables.
34. Distribute the arugula over the vegetables.
35. Serve the vegetables together with the dumplings and the dip.

Nutrition per serving

kcal: 711
Protein: 27 g · Fett/Fat: 38 g · Carbs: 65 g