For 4 servings:
Ingredients:
2 sprigs of thyme (optional dried herbs)
2 sprigs of rosemary (optional dried herbs)
2 tbsp olive oil
1 tsp honey
Salt
pepper
4 zucchini
50 g dried tomatoes
100 g feta cheese made from goat's milk
Preparation:
- Wash the thyme and rosemary, pat dry, and finely chop. Mix with olive oil and honey and season with salt and pepper.
- Wash the zucchini and dry it. Then make slits about 4 mm deep in the zucchini, but do not cut all the way through. Then place them on a baking sheet, preferably lined with parchment paper, and spread with the honey, oil, and herb mixture. Bake at 200°C (top/bottom heat) for about 25 minutes.
- Chop the dried tomatoes and crumble the feta.
- Sprinkle the feta and tomato pieces over the cooked zucchini and lightly press them into the wedges. Return to the oven for another 5-10 minutes.
Serve with a fresh baguette or flatbread as a side dish to this delicious summer dish.
Bon appetit.