Zucchini cream cheese fritters on a tomato mirror

Ingredients for 4 servings:

• 500 g zucchini
• 2 eggs
• 150 g cream cheese
• 150 g flour, maybe a little more
• salt and pepper
• 1 tsp parsley, finely chopped
• Oil for frying
• 1 can tomatoes, chopped, approx. 400 g
• 1 onion(s)
• 1 clove(s) garlic
• some parsley, finely chopped
• salt and pepper
• oil
• parsley for garnishing

Instructions

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

vegetarian, light

Wash the zucchini, grate it into strips, and place it in a bowl. Mix the spices, cream cheese, eggs, and flour (the amount of flour can vary greatly depending on the water content of the zucchini) until you have a sticky, malleable dough. Heat a pan with oil. Moisten your hands in a bowl of water to prevent the dough from sticking. Form the zucchini mixture into hand-sized flatbreads, place them in the pan, and fry until golden brown on both sides. Collect the finished flatbreads on a plate and, if desired, keep them warm in the oven at 50°C. Now chop the onion, add it to a pan with oil, and fry until translucent. Add the chopped tomatoes, garlic, salt, pepper, and parsley, and simmer gently. Spread the tomato sauce evenly on the plates, place the pancakes in the center, and garnish with fresh parsley if desired.