Überbackene Zucchini mit Ofenpommes und Dip
Die grob geschnittenen Kartoffeln in einem Beutel mit Öl, Paprikapulver, Chili, Thymian und Salz marinieren und im Ofen knusprig backen.
Zucchini halbieren, Salz und Pfeffer darauf geben und mit Tomaten sowie Feta belegen. Etwas mit Öl beträufeln und in der Backröhre 15-20 Min. überbacken. Dazu gab es einen Dip aus Joghurt und Frischkäse, Zitrone, Salz, Pfeffer und Dill.
Wow, I have always enjoyed seeing these amazing recipes that you are making. Thank you for sharing throughout all of these years.
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