krümeltigers spicy zucchini

Ingredients for 4 servings:

• 2 zucchini, yellow, approx. 700 g
• 2 zucchini, green, approx. 600 g
• 150 g cream cheese, natural, low-fat
• 200 ml water, warm
• ¾ tsp chili powder, less or more to taste
• Pepper, freshly ground
• Salt
• some chives as garnish
• some garlic chives as garnish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with cream cheese

Cut off the blossom end of the zucchini and slice the zucchini into round slices about 2 mm thick using a slicer. Process the green and yellow zucchini separately. Place the cream cheese, 2/3 of the ground chili, a little salt, plenty of freshly ground pepper, and the warm water in a bowl and whisk thoroughly. This will create a somewhat thin cream cheese sauce. Spread 4 tablespoons of the cream cheese sauce in a casserole dish. Then add a layer of yellow zucchini to the pan and lightly pepper this layer. Next, add a layer of green zucchini and lightly pepper these as well. Top with 6 tablespoons of the cream cheese sauce. Continue with a yellow and a green layer of zucchini slices, lightly peppering each layer again. Then add the remaining cream cheese sauce. Add the remaining chili powder and a little more pepper to the sauce. Close the pan lid, bring to a boil, and then reduce heat to low and finish cooking for about 12-15 minutes. Transfer the vegetables to a plate and garnish with finely chopped chives and garlic chives. The zucchini also tastes delicious chilled or at room temperature.