Zucchini artichoke bowl with feta

Name: Zucchini artichoke bowl with feta
Prep time: 30 min
Total time: 30 min
Yield: 1 Portion(en)
Ingredients: 5 (100 g) Cherry tomatoes, cocktail tomatoes (fresh); 1 Teaspoon Olive oil; ½ (1,5 g) Garlic (fresh); ½ (1,5 g) Garlic (fresh); 3 Pinch(s) Salt, table salt, sea salt; 3 Pinch(s) Salt, table salt, sea salt; 3 Pinch(s) Pepper (black); 30 g Parsley (fresh); 1 Knife tip(s) Oregano (dried); 75 g Feta, sheep cheese, shepherd cheese (approx. 30% fat); ½ (35 g) Lemon (fresh); 60 g Artichoke bottoms (canned); 2 (10 g) Olives; 10 g Walnut kernels (natural); 1 (210 g) Zucchini (fresh)

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Preparation time:

30 min

Difficulty level:

Simple

Portion:

1

Nutritional values:

535

Calories

14 g

Carbohydrates

19 g

Protein

42 g

Fat

Ingredients:

	Cherry tomatoes, cocktail tomatoes (fresh)	5 (100 g)
	Olive oil	1 Teaspoon
	Garlic (fresh)	½ (1,5 g)
	Garlic (fresh)	½ (1,5 g)
	Salt, table salt, sea salt	3 Pinch(s)
	Salt, table salt, sea salt	3 Pinch(s)
	Pepper (black)	3 Pinch(s)
	Parsley (fresh)	30 g
	Oregano (dried)	1 Knife tip(s)
	Feta, sheep cheese, shepherd cheese (approx. 30% fat)	75 g
	Lemon (fresh)	½ (35 g)
	Artichoke bottoms (canned)	60 g
	Olives	2 (10 g)
	Walnut kernels (natural)	10 g
	Zucchini (fresh)	1 (210 g)

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Preparation:

Step 1:

Wash zucchini. Use the spiral cutter to make fine zucchini noodles and put them in a bowl and lightly salt, mix with your hands and let stand for a short time.

Step 2:

For the pesto, lightly toast the walnuts in a coated pan without fat and then set aside. Wash and shake dry the parsley and set aside a few sprigs. Finely chop the rest. Peel garlic and chop as well. Place the toasted walnuts, parsley (chopped), garlic, lemon zest and lemon juice in a tall container with the olive oil and blend with a hand blender to make a thick dressing. If necessary, add a little more water, then season to taste with salt and pepper.

Step 3:

Coarsely crumble the feta and cut the olives into rings. Drain artichoke bottoms and cut into bite-sized pieces as desired.

Step 4:

For the stewed tomatoes, wash them. Peel and finely chop the garlic. Heat oil in a frying pan and fry tomatoes and garlic in it on high heat for 3-4 minutes until they darken. Season with oregano, salt and pepper and let simmer for a short time covered over medium heat.

Step 5:

Put the water on and bring to a boil. Add the zucchini noodles and cook for about 2 minutes, then drain and pour into a soup plate or bowl. Spread stewed tomatoes, artichokes and feta on top. Drizzle with the walnut pesto and top with olives and parsley, a little lemon juice if necessary. Enjoy.

Macronutrient distribution:

The recipe Zucchini artichoke bowl with feta is composed of the following macronutrients.

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Kitchen utensils needed:

Blender

Bowl

Coated pan

Cutting board

Kitchen knife

Peeler

Pot

Spiral cutter

Stove

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Daily calorie intake::

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