Baked Potato-Zucchini Skewers

Ingredients

• 8 potatoes
• 0.5 bunch Basil
• 6 tbsp Olive oil
• 1 Zucchini
• Salt
• Pepper (freshly ground)
• 2 Tbsp grated Parmesan

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 20 minutes, drain, rinse, and peel.

2. 2.

   Set aside 8 basil leaves, roughly chop the rest and blend with 3 tbsp olive oil to make a pesto.

3. 3.

   Slice zucchini into 16 rounds, brush with basil pesto, season with salt and pepper, and sprinkle with parmesan.

4. 4.

   Cut potatoes into thirds lengthwise, discard one end, fill each section with two zucchini slices, stack them, and secure with wooden skewers. Place in a greased baking dish, drizzle with remaining oil, and bake at 200°C for about 20 minutes until golden.

5. 5.

   For serving, attach one basil leaf to each skewer.