Wash the zucchini and either cut into fine strips or slice them into noodles with a vegetable slicer.
Steam the strips in a pan with the water on low heat. Meanwhile, heat the rapeseed oil and carefully fry the tomato paste in it - do not let it brown, otherwise the pulp will burn. Now just season the yoghurt with garlic and salt.
Arrange the zucchini on the plate, spread the yoghurt on top and finally add the tomato paste with parts of the oil.
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