John Myers
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Pumpkin and Zucchini Thalers
The perfect pumpkin and zucchini thalers recipe with a picture and simple step-by-step instructions.
Quark dip:
- 250 g Pumpkin (Pumkin) fresh
- 250 g Zucchini fresh
- 2 Onions
- 3 Eggs
- 200 g Grated cheese
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 pinch Freshly grated nutmeg
- 250 g Quark semi-fat
- 200 g Grained cream cheese
- 150 g Sour cream
- 1 tbsp Melfor vinegar
- 1 tbsp Rapeseed oil
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- Crushed red pepper
Valleys:
- Clean, wash and finely grate the pumpkin and zucchini. Peel the onions and finely dice them. Salt the zucchini grated a little and let it steep in a sieve for 10 minutes, then squeeze out. Mix the grated pumpkin, zucchini and diced onion with the eggs, seasoned salt, garlic pepper and nutmeg.
Preheat oven to 220 degrees!
Dip:
- Mix the shredded pumpkin, courgette and diced onion with the eggs, seasoned salt, garlic pepper and nutmeg. For the dip, mix the quark, cream cheese and sour cream and season with vinegar, oil, seasoned salt, garlic pepper and Pul Biber!
- Place the pumpkin / zucchini mixture with a tablespoon of heap whites on a baking sheet lined with baking paper and spread it on! Then bake in the oven for about 20-25!
- Serve! There was also a mixed green salad and bean salad!
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