Potato – zucchini – shells or 'Dippelappes'

Ingredients for 4 servings:

• 600 g zucchini
• 600 g potatoes
• 1 vegetable onion(s)
• 3 eggs
• 150 g diced bacon or jerked meat – vegetarians can simply omit this
• oil
• 1 jar applesauce or apple compote
• salt and pepper
• Lovage or Maggi

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Saarland style gudd gess with a Mediterranean twist.

Deseed and finely grate the zucchini (I usually use a very large one, leaving it on the vine). Peel and finely grate the potatoes and the onion. I use the potato grater on my food processor for this. Mix everything with the eggs and season with salt, pepper, and lovage (or Maggi). Be careful not to skimp on the salt! Heat oil in a non-stick pan and fry the bacon cubes (vegetarians enjoy this even without bacon). Then add the vegetable mixture. Be careful, it cools down a lot. Either add it a little at a time or patiently fry it for 10-15 minutes at full heat. Then stir and add more oil to the edges. Repeat this process two or three more times until you feel there is enough fat on it. It should form a nice, brown crust. Then reduce the heat and fry for a few more minutes. Now, like a pancake maker, flip everything at once, cook for at least another 6 minutes, and flip again with a flourish. Turn off the heat and let everything finish cooking. The cooking time is at least 30 minutes. Serve with something sweet, such as applesauce. This is a dish from Saarland and the Palatinate region, normally made with potatoes. Because of the amount of zucchini I produce each year, I came up with this version. It’s super inexpensive and we really enjoy it.