Zucchini and Cream Cheese Lasagna

Ingredients

• 4 zucchini
• Salt
• Pepper
• 150 g heavy cream
• 300 g cream cheese (30% fat)
• 100 g low‑fat quark
• 1 Garlic clove
• 2 stems basil
• 2 stems Parsley
• 2 stems Mint
• 2 stems lemon balm
• 150 g Smoked salmon
• 1 tbsp Olive Oil

Instructions

1. 1.

   Clean, wash zucchini and slice lengthwise into thin strips; season with salt and pepper.

2. 2.

   Whip heavy cream until stiff peaks form; fold in cream cheese and quark. Peel, mince garlic and add to the mixture.

3. 3.

   Wash all herbs, shake dry, pluck leaves from stems and finely chop. Mince salmon and combine with herbs and olive oil; season with salt and pepper.

4. 4.

   Layer raw zucchini strips and cream cheese filling in a suitable dish, arranging zucchini like roof tiles side by side.

5. 5.

   Refrigerate for 2 hours. Cut into portions and serve.