Light zucchini and tomato pan with feta cheese

Ingredients for 2 servings:

• 1 m.-large zucchini
• 2 m.-large tomato(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• some thyme, dried
• 50 g sheep’s cheese, preferably organic

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 13 minutes

quick, healthy, vegetarian recipe

Wash the zucchini and cut into thin slices. Wash the tomatoes, remove the green stems, and cut the tomato flesh into smaller pieces. Cut the feta cheese into small pieces – either slice with a knife or crumble. Chop or press the garlic. Heat oil in a non-stick pan and gently fry the zucchini on both sides. Add the garlic and fry briefly. Sprinkle with the thyme, then add the tomatoes and feta cheese. Sauté everything for about 2-3 minutes, stirring occasionally, until the tomatoes begin to break down and the cheese melts slightly. Season the vegetables with salt and pepper and serve immediately. You could also serve it with baguette.