Zucchini cream

Ingredients for 4 servings:

• 400 g zucchini
• 100 g tomatoes, dried, preserved in oil
• 2 tbsp oil from the pickled tomatoes
• 100 g black olives without stones
• 2 garlic cloves
• 100 g feta cheese
• e.g. salt and pepper
• n. B. Nutmeg
• e.g. cumin
• Basil, a few leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

with feta, olives and tomatoes, a spicy dip that goes well with grilled food or baguette

Wash the zucchini, halve it, and scrape out the seeds with a teaspoon. Finely grate the flesh and squeeze the excess water. Sauté in 2 tablespoons of tomato oil over low heat until tender. This takes about 5 minutes; the grated garlic cloves should not brown. Then let it cool slightly. Dice the tomatoes, peel the garlic cloves, and puree them with the tomatoes in a food processor or with a hand blender. Add to the zucchini mixture. Finely dice all but 8 of the olives and add them to the zucchini mixture. Crumble the feta cheese, add it with the spices, and mix everything well, kneading a little. This is best done with your hands. Serve the cream on 4 appetizer plates and garnish with halved olives and basil. You can also fill hollowed-out tomato halves with the cream.