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Ingredients
Basilikum-Tomatendip
- 2 Knoblauchzehen
- 200 g Cherry-Tomaten bunt, halbiert
- 20 g Olivenöl
- 200 g Frischkäse
- 3 Stängel Basilikum abgezupft
- ½ TL Salz
- ¼ TL Pfeffer
Zucchinipiccata und Fertigstellung
- 100 g Parmesan in Stücken
- 100 g Mehl
- ½ TL Salz
- ¼ TL Pfeffer
- 3 Eier
- Öl zum Braten
- 300 g Zucchini in schrägen Scheiben (5 mm), ca. 25-30 Stück
- Nutrition
- per 4 Portionen
- Calories
- 2194 kcal / 9181 kJ
- Protein
- 92 g
- Fat
- 161 g
- Carbohydrates
- 91 g
- Fiber
- 10.2 g
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