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Celestial Interference
Zucchini salad with cheese and potatoes
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Ingredients
Directions
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Grate 75 grams of the cheese and cut the rest into strips or cubes.
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Cook the potatoes with salt in 15-20 minutes until al dente and pour them off. Halve them if necessary. Brush the zucchini slices with olive oil and roast them in a hot grill pan for 1 minute per side.
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Scoop the strips of cheese, potatoes, zucchini, rocket, 50 ml of olive oil, the lemon juice, salt and pepper. Sprinkle with the grated cheese and basil.
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Mix the rest of the olive oil with the garlic and serve this garlic oil with bread with the salad.
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Nutrition
910Calories
Sodium0% DV0g
Fat88% DV57g
Protein72% DV36g
Carbs20% DV59g
Fiber0% DV0g
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