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Zucchini, Goat Cheese, and Pesto Tatin

Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 25 minutes
Rest time: 5 minutes
Energy: 324 kcal / serving

Instructions

  • 1.   Wash the zucchini and cut them into large cubes. Sauté them in a pan with a little olive oil for 10 minutes over medium heat, adding a little water if they start to stick.
  • 2.   Cut the goat cheese log into thin slices. Line the bottom of a round cake pan with 3 tablespoons of pesto and place 9 slices of goat cheese on top. Mix the zucchini with 3 tablespoons of pesto, season with salt and pepper, and spread it over the goat cheese slices.
  • 3.   Cut the remaining goat cheese slices in half or quarters and add them on top of the zucchini.
  • 4.   Prick a pie crust with a fork and then place it upside down over the zucchini.
  • 5.   Bake in the oven for 20 minutes at 200°C (400°F), then broil for 5 minutes to brown the crust if necessary. Let it cool for 5 minutes outside the oven, then unmold the zucchini and goat cheese tatin onto a serving dish.

Ingredients for servings

  • 4 large zucchini
  • 1 goat cheese log
  • 6 tablespoon of pesto
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    324 kcal
    16 %
  • Fat
    20,3 g
    29 %
  • of which saturated
    7,01 g
    35 %
  • Carbohydrates
    25,42 g
    10 %
  • of which sugar
    7,83 g
    9 %
  • Protein
    7,21 g
    14 %
  • Fibers
    4,73 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.