Summary

Ingredients

• 2 zucchini, yellow
• 0.5 ½ lemon (s), untreated
• 5 clove (s) garlic
• Sea salt, coarse
• Pepper, crushed
• 50 ml olive oil
• 1 sprig rosemary
• thyme
• 1 pinch (s) cumin

Print Recipe Pin Recipe

Instructions

1. Wash the zucchini, cut in half and, if the zucchini is very large, scrape out the stones. Cut into large pieces. Cut the lemon into slices, peel the garlic. Layer the zucchini, lemon and garlic in a baking dish, season with salt and pepper and pour plenty of olive oil over them. Cook at 180-200 ° C for 50-60 minutes and add rosemary and thyme 5 minutes before the end of the cooking time. Please not beforehand, otherwise it will be bitter!
2. Let it cool down overnight. The next day remove the lemon pieces and herbs as much as possible and do not puree the rest too finely. The desired consistency can be achieved by adding olive oil. Season to taste with ground cumin. This is not for everyone (I like it a lot though). So use it sparingly or leave it out.
3. Goes well with toasted white bread and a glass of wine. The paste can be kept in the refrigerator for 2-3 days. It can also be boiled down in glasses.