Zucchini strips with feta and cocktail tomatoes

Ingredients for 4 servings:

• 2 m.-large zucchini
• 1 pack of feta cheese or other soft cheese to taste
• 10 cocktail tomatoes
• 1 small shallot(s)
• e.g. parsley
• e.g. oregano or marjoram
• salt and pepper
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

tasty and quick, vegetarian

First, peel the zucchini. I use a vegetable peeler for this. Then, halve the zucchini lengthwise and then cut them into slices about 0.5 cm thick. Finely chop the shallot. Now take a non-stick pan and heat the olive oil. While the oil is heating, halve the cherry tomatoes. Add the zucchini and shallots to the hot pan and fry briefly on the highest heat, stirring well every now and then. After about 3 minutes, reduce the heat (level 5 or level 1.5 depending on the type of stove). While the zucchini and shallots are frying, crumble the soft cheese or feta into small pieces. Now you can add salt to the zucchini (I would recommend 2 pinches for soft cheese; you don’t really need any more salt for feta) and pepper. Now you can spread the cheese evenly over the zucchini. Then sprinkle oregano or marjoram over the cheese, if desired, and cover. Cook over low heat for about 10 minutes. After 5 minutes, add the tomatoes and replace the lid. Arrange on plates and garnish with parsley. Serve with toast or baguette.