Zucchini and feta pan

Ingredients for 2 servings:

• 200 g feta cheese
• 2 m.-large zucchini
• 2 potatoes
• 2 spring onions
• 2 tomatoes
• 1 handful of parsley
• 1 pinch(s) of Mediterranean herbs
• some herbal salt
• some pepper
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into approximately 1 x 1 cm cubes. Wash the zucchini, spring onions, and tomatoes thoroughly. Cut the zucchini into approximately 1 x 1 cm cubes. Slice the spring onions into rings and finely dice the tomatoes. Roughly tear the parsley. Heat a little olive oil in a pan. Add the diced potatoes to the pan and fry over medium heat until they are tender and have taken on some color. Add the diced zucchini and spring onions to the potatoes and fry until the zucchini is tender but still has a bit of bite. Add the diced tomatoes and toss to combine. Crumble the feta cheese and sprinkle over the vegetables. Season with herb salt, pepper, and Mediterranean herbs to taste. Sprinkle with the parsley. Tip: You can adapt this dish and add or swap out ingredients as desired. If you like, serve it with baguette or whole-wheat toast.