Zucchini dumplings

Ingredients for 1 servings:

• 100 g zucchini
• 3 eggs
• 1 tsp sweet paprika powder
• 1 tsp freshly chopped herbs (e.g. chives, parsley, dill)
• 1 tbsp Parmesan, freshly grated
• 60 g flour
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soup garnish

Preheat oven to 180°C. Line a baking sheet with parchment paper. Wash the zucchini and cut into approximately 1/2 cm cubes. Separate the eggs. Mix the egg yolks with paprika and herbs. Season the egg whites with salt and beat until fluffy. Gently fold the egg yolk mixture into the beaten egg whites, then gently fold the zucchini, Parmesan cheese, and flour into the beaten egg whites. Spread the mixture onto the baking sheet to a thickness of approximately 1 cm and bake in the oven for approximately 20 minutes. Remove the Schöberl dough from the baking sheet and let it cool. Carefully remove it from the parchment paper, cut into pieces as evenly as possible, or cut out with a cookie cutter as desired.