Sauté in olive oil. Cut the zucchini into slices, season, sauté in olive oil in a grill pan and spread out in a buttered metal ring.
Dice the peeled potatoes, cook in clear soup, drain, add balsamic vinegar, olive oil, cress, salt and pepper and fill into the lined metal ring.
Arrange everything on a flat plate, remove the metal ring and garnish with a sprig of dill.
Our wine expert recommends a 98er Grauer Burgunder Spätlese ‘dry’, Weingut Bernhard from the Palatinate.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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