3 eggs
1 1/4 cups (300 ml) of milk
2 tablespoons (30 ml) of olive oil
5 tablespoons / 120 g of flour
2 teaspoons (10 g) of baking powder
2 cloves of garlic
Olive oil (for pouring)
Fresh parsley and dill (to taste)
1 1/2 cups (150 g) of cheese
For the dressing:
2 teaspoons of sour cream
2 teaspoons of Greek yogurt
2 teaspoons of mayonnaise
1/4 teaspoon curry powder
1/4 teaspoon sweet ground red pepper
1/4 teaspoon ground coriander
Ground black pepper (to taste)
1 clove of garlic
Preparing the Vegetables
Let’s kickstart our culinary adventure by preparing the vegetables:
3.1 Cutting and Draining the Zucchini
Begin by cutting the young zucchini into half-moons and transferring them to a bowl. Sprinkle with salt and let them rest for 10 minutes. This process helps to draw out excess moisture.
3.2 Sautéing the Vegetables
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