Grilled Zucchini with Sheep Cheese and Almonds
By chef Jan Tomanec
A great vegetarian dish that combines seared zucchini with cherry tomatoes and bryndza with cream cheese. Simple and very tasty
- 12 min
- total
- Easy
- level
4 min prep · 8 min cook
What you will need
-
Zucchini 0.5 pcs -
Bryndza 50 g -
Fresh cream cheese 50 g
-
Cherry Tomatoes 100 g -
Almond flakes 20 g -
Arugula / Rocket 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients - we'll be cooking them in a moment
-
Cut the zucchini. Cut the zucchini into larger pieces and you can lightly score a crosshatch pattern into the flesh so it cooks through better
-
Sear the zucchini. Sear the zucchini in a pan over medium heat for about 4 minutes on each side, until golden and softened
-
Add the tomatoes and mix the bryndza with cream cheese. Turn the zucchini over, add the tomatoes and sear over medium heat for another about 4 minutes; meanwhile, in a bowl, mix the bryndza with the cream cheese into a smooth cream
-
Serve. Serve with arugula and almonds
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Pasta with Three Cheeses and Broccoli
Try our simple recipe for pasta with three cheeses. A dish that combines the creaminess of a blend of cheddar, mozzarella and parmesan and a vegetable component in the form of broccoli.
