Vegetable quark cake

Ingredients for 4 servings:

• 50 g tomatoes, dried in oil
• 1 bunch of spring onions
• 1 zucchini
• 1 bunch of parsley
• 500 g low-fat curd cheese
• 3 eggs
• 3 tbsp, leveled semolina
• salt and pepper
• Paprika powder for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

low-fat, vegetarian and delicious!

Preheat the oven to 180°C. Drain the tomatoes and reserve the oil. Clean the vegetables. Cut the spring onions into rings and the zucchini into small sticks. Finely dice the drained tomatoes. Wash and finely chop the parsley. Sauté the spring onions and zucchini in 2 teaspoons of oil (from the tomatoes) and let cool slightly. Mix the quark with the eggs and semolina. Stir in the tomatoes, spring onions, zucchini, and parsley. Season the quark mixture with salt and pepper. Pour into a round (or oval) ovenproof dish (24 cm diameter) and smooth the surface. Bake the vegetable quark cake in the oven (middle rack) for 40-45 minutes. Sprinkle with paprika and parsley to serve. A dollop of sour cream also tastes delicious.