Zucchini and Broccoli Cheese Fondant
with the Aroma of Garlic and Thyme,
and the Crunchiness of Walnuts
An enjoyable appetizer and a delicious side-dish, this Zucchini and Broccoli Fondant is a quick make that you can do in 20 minutes.
If you haven’t yet tried the deliciousness of steamed stems of Broccoli, this is the time to do so. This recipe discards the florets, and uses only the stems, peeled off from the hard layer, and steamed for few minutes. They are further tendered when sauteing the zucchinis and the onions.
However, if that cheese is too expensive in your area, you can use a plain creamy cheese (like the Philadelphia), and enhance it yourself with a dash of minced garlic, and a sprinkle of mixed dry herbs, like dry parsley, dry mint, and dry basil. You still have to season it with Salt and Pepper. Taste and make your own game. I often do, creating my own dressings and dips at home when needed. 🙂
Enjoy The Experience and Your Meal!
Zucchini and Broccoli Fondant with Cheese, Thyme, and Walnuts
- 4 Green Zucchini cut small in length
- 6 Broccoli Stems steamed, and cut in length
- 1 cup Cheese fragrant with herbs and garlic
- 100 gr Walnuts roughly chopped
- 1 Onion (small) chopped
- 3 tbsps Olive Oil pure, for cooking
- 1 tsp Dry Thyme or Zaatar mixture if you have handy
- Salt and Pepper to season
In a large pan, warm the oil and fry the onions for 5 minutes to translucence.
Add the zucchinis and the broccoli stems and cook for about 4 minutes to soften them.
Stir in the cheese for a couple of minutes until it melts. Mix in the Dry Thyme (or Zaatar), and the walnuts. Season with salt and pepper, stir, and transfer onto a serving plate.
Serve immediately, warm.
SOME MORE QUICK RECIPES