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Mediterranean Schupfnudeln with summer vegetables & feta
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25 min
Quick
Gurkerl Küche
Knusprige Schupfnudeln und aromatisches Sommergemüse direkt vom Blech aus dem Backrohr: In nur 25 Minuten zauberst du mit Kirschparadeisern, Zucchini und cremig gebackenem Feta ein wunderbar mediterranes Feierabendgericht.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Wash the zucchini, halve lengthways and cut into bite-sized slices. Deseed the red bell pepper and cut into thin strips. Wash the cherry tomatoes and leave them whole. Peel and finely chop the garlic.
Baking in the oven
Spread the Schupfnudeln together with the prepared zucchini slices, bell pepper strips and cherry tomatoes on the baking sheet. Sprinkle the chopped garlic over them.
Chef's tip
For an extra spicy kick, you can sprinkle a pinch of chilli flakes over the vegetables before baking in the oven.
Leftovers can be stored in the fridge for up to 2 days and taste great cold the next day as a Schupfnudel salad.
Ingredients
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