Carola's zucchini and poultry meatballs

Ingredients for 4 servings:

• 500 g turkey schnitzel, raw (3 pieces)
• 2 cm ginger
• 1 large onion(s)
• 3 egg yolks
• 1 pinch of salt
• 1 pinch(s) black pepper
• 1 pinch(s) curry powder
• 1 m.-large zucchini
• 2 bell peppers, red
• 2 cloves garlic
• 2 tbsp garlic oil
• 50 ml vegetable stock
• 1 tbsp oregano, dried
• 100 g low-fat curd cheese
• 150 g yogurt (1.8%, not so sour)
• 50 g cream cheese, natural
• 100 g cucumber(s)
• 1 clove(s) garlic
• Salt
• Baguette(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

on a bed of vegetables with tzatziki and baguette

Preheat oven to 220°C (top/bottom heat: 200°C) (fan oven: 200°C). Chop the turkey schnitzel. I use a food processor for this; it’s faster than using a meat grinder. Chop the onion and ginger along with the meat. Add the egg yolk to the mince and season with salt, pepper, and curry powder. Chill for a good 30 minutes. Cut the zucchini lengthwise, scoop out the seeds with a spoon, and cut into thick slices. Clean and dice the bell peppers, and slice the garlic cloves. First, place the vegetables in a baking dish. Pour over the vegetable stock and season with oregano. Toss to coat. Shape the meat mixture into small meatballs and place on the bed of vegetables. Finally, drizzle the oil over the vegetables and meat. Cook in the preheated oven on the middle rack at 200°C (400°F) for about 30 minutes. For the tzatziki, mix the quark, cream cheese, and yogurt. Finely grate the cucumber, press the garlic clove, and fold everything in. Season with salt. Serve with baguette.