Oven-baked zucchini with feta and dried tomatoes

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:

1. Wash the thyme and rosemary, pat dry, and finely chop. Mix with olive oil and honey and season with salt and pepper.
2. 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.
3. Chop the dried tomatoes and crumble the feta.
4. 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.