Pincho with zucchini and feta cheese rolls

Ingredients for 12 servings:

• 2 large zucchini
• 2 cloves garlic
• 5 tbsp olive oil
• 1 tsp thyme
• Salt
• 3 spring onions
• 200 g feta cheese
• 12 slices of baguette

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

a somewhat unusual tapa

Wash the zucchini and cut into six lengthwise slices. This is best done with a slicer. In a small bowl, mix the oil and crushed garlic. Brush the sides of a grill pan with the garlic oil and heat. Add the zucchini slices and fry for 2-3 minutes. Then brush with garlic oil, sprinkle with thyme, and turn. Fry for another 2-3 minutes. Remove, season with salt, and let cool on a board. Trim the spring onion greens and cut lengthwise into strips. Blanch the strips briefly in boiling water, remove, and let dry on kitchen paper. Cut the feta into 12 equal cubes. Wrap each cube in a zucchini slice and tie decoratively with a strip of spring onion. Skewer the zucchini and feta cheese rolls on a slice of bread and serve with a glass of red wine.