Goat cheese and courgette parcel
A vegetarian appetizer for all barbecue lovers
Ingredients for 4 persons:
Wash the zucchini, clean and cut lengthwise into thin slices of approx. 3 mm. Rub in the slices with a little salt and let rest for about 10 minutes. Then dab the zucchini slices dry with kitchen paper.
Heat 1 tbsp of olive oil in a large pan. Fry the zucchini slices on each side for about 2 minutes until tender, but do not brown. Let cool down.
Cut the goat's cheese into 2 cm thick slices. Rinse thyme, shake dry and peel off the leaves.
Place two zucchini slices in a crosswise arrangement and place a goat's cheese slice in the middle. Sprinkle with thyme and pepper, drizzle with a little olive oil. Overlay the overlapping zucchini slices and press firmly. Brush the courgette packets with the remaining olive oil and place on the grill.
Cook on medium heat for 3 - 5 minutes until the cheese softens. Serve immediately.