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Zucchini, olive and feta cheese spread or pesto

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Ingredients for 1 servings:

  • 2 zucchinis
  • 1 jar olives, black, pitted
  • 200 g sheep’s cheese
  • 4 tbsp extra virgin olive oil
  • 4 tomatoes, dried
  • 1 garlic clove(s)
  • 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian, Mediterranean, as a spread or pesto with pasta

Wash the zucchini and chop into small pieces; larger pieces are also fine. Boil the zucchini in water for about 10 minutes until soft. Meanwhile, chop the feta cheese, sun-dried tomatoes, and garlic and place them in a bowl. Drain the olives and zucchini and add them to the bowl. Puree all ingredients with a hand blender or in a blender. Season with salt and pepper and add the olive oil. The amount of oil can be varied according to the desired consistency. Delicious on bread! Also goes very well with cooked pasta. Tip: Serve the pasta and zucchini spread with Parmesan cheese.

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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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