Zucchini fritters in a jar

Ingredients for 1 servings:

• 150 g zucchini
• 1 chili pepper(s)
• 1 clove(s) garlic
• 125 g butter
• 2 tbsp mild green pesto
• 2 eggs
• 180 g flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 80 g natural yogurt
• 170 g double cream cheese
• 60 g goat’s cheese
• 6 tbsp pesto, as above
• Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Makes 12 dessert glasses

Grate 12 thin slices of zucchini and set aside. Coarsely grate the rest. Finely chop the chili pepper and garlic. Cream the butter with the pesto until fluffy and beat in the eggs, one at a time. Mix the flour with the baking powder, baking soda, and salt and beat into the butter along with the grated zucchini, chili, garlic, and yogurt. Divide the batter between greased ovenproof glasses and bake in a preheated oven at 180°C (350°F) for about 25 minutes. Mix the cream cheese with the goat’s cheese and pepper. Spread the slightly cooled cake with the cheese cream and decorate with the zucchini slices and pesto. I think the cake tastes best when it’s lukewarm!