John Myers
Ingredients for 2 servings:
- 1 zucchini
- 1 large bell pepper(s)
- 6 tbsp corn from the can
- 2 slices of grilled cheese
- 10 slices of salami
- e.g. salt and pepper
- n. B. Herbs, Italian
- some olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
super tasty, low carb, spicy and aromatic
Quarter the zucchini lengthwise and then slice, and cut the bell pepper into pieces. Heat a little oil in a pan. Add the zucchini and bell pepper, then add the salami shortly after. Wait until the zucchini is cooked, stirring occasionally. Just before the zucchini is cooked, add the corn to warm it up. If you like, you can season with salt, pepper, and herbs, but I recommend tasting it first, as the salami already adds quite a bit of flavor. Remove everything from the pan and divide it between two plates. Now fry the grilled cheese—it doesn’t need any extra fat—until it’s golden brown on both sides. If you have two pans, it’s best to fry it at the same time as the vegetables. Add it to the plate with the vegetables and serve. Eggplant also goes well with it. If possible, let it marinate in plenty of salt before frying and pat off any excess water with some kitchen paper. Then add it to the pan first, with plenty of oil, as it takes the longest to cook. Tomatoes also go very well with it.
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