Yogurt spread with grated dehydrated zucchini, nut butter and tomato topping

Ingredients for 2 servings:

• 200 g zucchini
• ¾ tsp salt
• 200 g Greek yogurt, 10% fat
• 75 g date tomatoes
• 3 small garlic cloves
• 60 g butter
• ½ organic lemon(s), juice and zest
• 50 ml water
• 3 tbsp chives, dried
• 2 tsp mint, dried
• n. B. Pepper, black
• some vegetable oil, neutral

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

Pour the water over the dried chives and mint in a small bowl, stir, and let it swell for about 10 minutes until the water is almost absorbed. Quarter the cherry tomatoes or cut them into smaller pieces. Wash the lemon in hot water. Coarsely grate the zucchini and mix it with the salt in a bowl, preferably with your hands. Cover a flat plate with coffee filters and brush them with a little neutral vegetable oil. Spread the grated zucchini out flat on the grated zucchini and place it in the microwave to drain quickly. Microwave at 900 watts for about 4 minutes or a little longer. The zucchini should not brown. Open the microwave door halfway through, as a lot of steam builds up inside. The zucchini will have lost about half its weight and will now be only moderately moist and slightly shriveled, but will now smell intensely of zucchini. Meanwhile, melt the butter in a small saucepan over medium heat and continue to heat gently until it smells nutty and turns light brown. Add the nut butter to the zucchini and mix to coat the zucchini in the nut butter. Grate the garlic and add it along with the chives and mint. Zest the lemon and juice the lemon. Add both to the zucchini. Add the yogurt and mix everything thoroughly to form a spread. Season generously with pepper and more salt if desired. Top the spread with the tomatoes so you can mix them in yourself. The freshly mixed spread is so intense that it doesn’t even need to chill in the fridge. You can simply spread the spread thickly on toasted flatbread or serve it as a topping or seasoning with rice, for example. Notes: The brown butter adds lovely nutty flavors in addition to the butter flavors. If you use fresh chives, don’t soak them beforehand and use less than dried chives. Use fresh mint very sparingly so it doesn’t overpower the other flavors. If you like it spicier, add more pepper. Instead of lemon juice and zest, orange juice with zest also works very well. For larger quantities, you’ll need to dehydrate the zucchini in several steps in the microwave. The grated chives should lie flat on the plate, otherwise they won’t lose enough moisture.