Wash the zucchini, cut off the ends and grate. Salt and let stand for about 10 minutes so that the zucchini draw water. Then wrap it in a linen cloth and wring it out really well so that the water comes out.
Put the squeezed zucchini and the squeezed garlic in a pan. Season to taste with herbal salt, pepper and cayenne. Fry for about 5 minutes on the highest setting, stirring constantly. Let cool down.
Whisk the zucchini mixture with the cottage cheese and cream cheese to make a smooth mixture.
Is ideally suited as a spread, but also as a dip for raw vegetables or as a side dish for grilling.
1.5 P. WW and 90 calories per serving. Glyx diet suitable.
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