Tomato and zucchini pan with feta

Ingredients for 1 servings:

• 2 m.-large zucchini
• 3 tomatoes
• 100 g feta cheese
• 2 tbsp olive oil
• 2 sprigs basil, small-leaf, washed
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Low carb, low fat and quick to prepare

Wash the zucchini, halve lengthwise, and cut into slices approximately 3-5 mm thick. Wash the tomatoes and cut into large pieces. Cut the cow’s milk feta cheese into large pieces. Heat the olive oil in a (preferably) nonstick pan. Fry the zucchini slices for about 5 minutes, stirring occasionally. Add the diced tomatoes and cook for 2-3 minutes (the tomatoes will release some water, which will later make a sauce). Pluck the basil leaves from the stems and add them to the tomato and zucchini mixture, season with salt and pepper. Add the feta cubes and turn off the heat. The residual heat will melt the feta cheese, creating a creamy sauce. It can also be eaten cold. I always make double the batch. One serving for now and one for the next day as cold vegetables.