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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
Easy

4 min prep · 8 min cook

Grilled Zucchini with Sheep Cheese and Almonds
532 kcal · per serving
Protein 27g Carbs 20g Fat 37g
Ingredients

What you will need

6 items · serves 1
  • Zucchini 200 g
  • 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.

Method

Steps to cook

5 steps · 8 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we'll be cooking them in a moment 🥒✨

  2. 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

  3. Sear the zucchini. Sear the zucchini in a pan over medium heat for about 4 minutes on each side, until golden and softened

  4. 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

  5. Serve. Serve with arugula and almonds 🥒🥗✨

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