Wash the zucchini, cut into slices (approx. 1 - 2 cm thick). Whisk the egg with the cooking cream and coarse sea salt from the mill (4 big pinches), first turn the courgette slices in flour, pull through the egg mixture and then roll in the breadcrumbs. Heat sunflower oil (6 tbsp) in a pan, fry the pa-ned zucchini slices on both sides until golden-brown and keep them warm in the oven at 50 ° C until serving.

Wash the zucchini, cut into zucchini spaghetti with the spiral cutter. Put the zucchini spaghetti in the zucchini frying pan, sauté / stir-fry briefly and deglaze with the cooking cream (6 tbsp). Season with sweet soy sauce (1 tbsp), coarse sea salt from the mill (3 big pinches) and colorful pepper from the mill (3 big pinches 9. Let everything simmer for about 4 -5 minutes, remove and bake in the oven at 50 ° Keep C warm until serving.