Summary

Ingredients

• 400 g zucchini
• 1 pinch (s) salt
• 2 cloves garlic, pressed
• 250 g natural yourt
• 1 egg (s), including the egg white
• 1 teaspoon cinnamon

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Instructions

1. Cut zucchini into finger-thick slices and blanch for 2 minutes in boiling salted water, then drain.
2. Whisk the yoghurt with salt, egg white and 2 tablespoons of lukewarm water, cook over a mild heat for about 10 minutes, stirring constantly.
3. Add cinnamon and crushed garlic. Serve with the warm zucchini slices.