Quark dumplings with creamed zucchini

Ingredients for 4 servings:

• 500 g quark
• 4 eggs
• 3 tbsp semolina
• 5 rolls, not too hard
• 150 g butter
• 1 bunch parsley, chopped
• 4 zucchini
• 1 large onion(s)
• 3 garlic cloves
• 1 sprig(s) thyme, chopped
• 1 cup sour cream
• 750 ml water
• 3 tbsp soup powder
• 10 g butter
• Salt
• Flour

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the dumplings, melt the butter and dice the bread rolls. Mix the quark with the eggs and semolina. Add the diced bread rolls and parsley, then drizzle with the melted butter. Season and let stand for about 30 minutes. Then form dumplings and cook in boiling salted water for 15 to 20 minutes. Wash the zucchini and cut into 0.5 cm thick slices. Peel and finely chop the onion. Heat butter in a pan and sauté the onion and zucchini. Crush the garlic and add it along with the thyme. Pour in the water, add the soup seasoning, and simmer for about 15 minutes. Mix the sour cream with a little flour and add it to the zucchini slices. Season with salt. Serve the quark dumplings with the creamed zucchini on plates.