in Greece

Greek-style zucchini pan

updated

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Ingredients for 4 servings:

  • 300 g pasta (rice noodles), Greek
  • 500 g zucchini, sliced
  • 4 tbsp oil
  • 1 small can of tomato paste
  • 300 g sheep’s cheese or feta cheese, diced
  • ¼ liter vegetable broth
  • 1 tsp thyme
  • 1 tsp salt
  • pepper
  • Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the zucchini and cut into thin slices or sticks as required. Add to a pan with hot oil and fry lightly. When the zucchini starts to turn light brown, add the rice noodles and sauté for a few minutes. Season with salt, pepper, thyme and paprika and deglaze with the vegetable stock. Add the tomato paste and stir in. Then simmer gently until the rice noodles are al dente and the vegetable stock has been absorbed (you may need to add a little more stock). Then sprinkle the diced feta on top, cover and let it melt slightly in the residual heat. Now you can serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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