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Zucchini and Feta Appetizer

This delicious little appetizer dresses up any table! Quick and tasty.

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Zucchini and cheese appetizer
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 4 g
Fats 53 % 9 g
Carbohydrates 24 % 4 g
117 kcal
GI: 75 / 0 / 25

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    Cut the zucchini into long, thin strips — a julienne peeler makes this easier, but a regular knife works too.

  3. Step 3:

    Step 3

    Cook the zucchini in a dry skillet for a couple of minutes, adding 1–2 tablespoons of water and stirring constantly until all the liquid cooks off.

  4. Step 4:

    Step 4

    Whisk together the vinegar, black pepper, honey, and oil, toss with the zucchini, and let it marinate for an hour.

  5. Step 5:

    Step 5

    Mash the feta with the sour cream, minced garlic, and chopped walnuts.

  6. Step 6:

    Step 6

    Line small cups or ramekins with some of the zucchini (shaking off the marinade), add a layer of the feta mixture, then more zucchini. Press down firmly and invert onto a plate. Serve with tomatoes.

  7. Step 7:

    Step 7

    Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Honey - 400  kcal/100g
  • Cow's milk cheese - 260  kcal/100g
  • Sheep cheese cheese with 50 % fat content - 370  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Olive oil - 913  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Zucchini - 16  kcal/100g

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