Zucchini cookies without oil

Ingredients for 2 servings:

• 2 m.-large zucchini, preferably light Turkish
• 80 g oat flakes
• 2 m.-sized eggs
• 2 tbsp seeds, optionally pumpkin, pine or sunflower seeds
• 1 pinch(s) of salt and pepper
• ½ m.-sized onion(s)
• 1 tsp curry powder
• possibly cumin
• 150 g low-fat curd cheese or yogurt

Instructions

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

baked zucchini rösti with oat flakes, very quick to prepare

Coarsely grate the zucchini and onion. Add the eggs, seeds, and oats and mix well. Add pepper, salt, curry, and perhaps a little ground cumin. Let the oats swell for 20-30 minutes, while preheating the oven to 200°C (400°F). Then pour the mixture into a fine sieve and let the liquid drain. Place a heaped tablespoon onto a baking sheet lined with baking paper and flatten it into a round cookie (makes about 8 cookies). Bake for 30 minutes at 200°C (400°F) or until the cookies are golden brown. Serve hot with quark/yogurt. Serve with rice, fried potatoes, or flatbread. It also works well as a side dish to meat dishes. Tip: Optionally, you can add some coarsely grated Parmesan or Pecorino to the mixture before baking (only add it after the swelling phase!).