Stuffed Potatoes and Peppers

Cut the zucchini into rough cubes and boil briefly in boiling hot water, then chill in cold water. Roughly chop the zucchini with a large kitchen knife. In a baking bowl, mash the feta cheese, gradually stir in the butter, chopped zucchini, and bread crumbs. Add the egg yolks for binding. Season the filling with finely chopped thyme, olive oil, rosemary, salt and freshly ground pepper.

Stuffed potatoes: soften the potatoes in water and let them cool. Score the top of the cooked potatoes lengthwise and press apart. Form the feta cheese filling in the resulting pocket.

Wrap the potatoes in aluminum foil and place them directly on the embers to cook.

Stuffed peppers: Cut the peppers into quarters or halves. Remove the core thoroughly. Form the feta cheese filling in the peppers. Wrap the peppers in aluminum foil and place them directly on the embers.

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Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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