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Zucchini boats with feta and green asparagus, served with boiled potatoes

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Ingredients for 1 servings:

  • 2 m.-large zucchini
  • 3 potatoes (triplets)
  • 100 g feta cheese
  • 250 g asparagus, green
  • 1 clove(s) garlic
  • 1 small onion(s)
  • 1 tbsp olive oil
  • some salt and pepper
  • some herbs (herbs of Provence)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cut the asparagus into small pieces and fry in a pan with oil. Add the onion and garlic. Then turn off the heat and mix the feta with the vegetables until it melts. Preheat the oven to 200°C (top/bottom heat). Halve the zucchini, scoop out the contents with a spoon, and fill with the feta and asparagus mixture. Place in the oven for about 20-30 minutes. In the meantime, cook the potatoes. Season to taste. I used salt, pepper, and Provençal herbs.

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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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