Summary

Ingredients

• 1 zucchini, approx. 600 g, can be a bit bigger
• 1 large can (s) beans, brown
• 1 onion (s)
• 2 cloves garlic
• 1 tablespoon oil (coconut oil), native
• 2 stalks savory
• Smoked salt
• Pepper, freshly ground
• 2 tablespoon olive oil, virgin

For the dip:

• 1 cup yogurt, Greek
• 1 clove garlic
• 1 tablespoon chives, chopped
• Seasoned Salt
• Pepper, freshly ground

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Instructions

1. First prepare the garlic yogurt.
2. Peel the garlic clove and press it into the yoghurt, season with the herb salt and pepper and stir in the chives. Put in the fridge to steep. However, it can also be prepared the day before.
3. Halve the zucchini and hollow out, if the skin is already too hard, remove it.
4. Rinse the beans thoroughly in a colander. Put 2/3 of them in a bowl.
5. Peel onion and garlic and chop finely. Heat 1 tablespoon of coconut oil in a pan and fry both in it until golden brown. Immediately remove from the pan and add to the beans. Remove the leaves from the savory, chop them very finely and add them to the beans.
6. Using a hand blender, do not chop the remaining beans too finely with a little water, the smoked salt and the pepper, also add to the beans and mix everything thoroughly.
7. Fill the zucchini with the bean mixture and drizzle a tablespoon of olive oil on each half. Put water in a saucepan and place a steamer with the zucchini halves. Bring to the boil and cook for about 15 minutes over low heat.
8. Place the zucchini on a plate and spread the garlic yogurt on top.