Yogurt Zucchini Cream

Ingredients

• 400 g zucchini (yellow and green)
• 3 tbsp olive oil
• 50 g Gorgonzola cheese
• 250 g cream yogurt
• 1 Garlic clove
• 3 stalks dill
• 2 tsp pink peppercorns
• Salt

Instructions

1. 1.

   Wash, peel, and grate the zucchini coarsely. Heat 2 tbsp of oil in a pan, fry half the grated zucchini over medium heat until golden brown. Transfer to paper towels to drain excess fat. Crumble Gorgonzola with a fork and mix into the yogurt. Combine raw and fried zucchini with the yogurt mixture.

2. 2.

   Peel and finely chop the garlic; add it. Wash dill, shake dry, set aside a few tips for garnish, then finely chop the rest. Coarsely crush peppercorns in a mortar. Stir dill, peppercorns, and remaining oil into the cream. Season with salt and garnish with dill tips. Serve with flatbread.