Zucchini marren with yogurt dip

Ingredients for 2 servings:

• 500 g zucchini
• ½ lemon(s), juice
• 2 eggs
• 50 g mountain cheese, grated
• 1 onion(s)
• 1 tbsp flour
• 1 drop of lemon flavor (lemon baking oil)
• 6 tbsp olive oil
• 125 g natural yogurt
• ½ tsp salt
• 4 tbsp mayonnaise
• some chervil, dried, for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Something different for breakfast, vegetarian

Wash, dry, and grate the zucchini. Finely dice the onion and add it, along with the lemon juice and salt. Let it sit for half an hour. Then squeeze it well and drain off any liquid. Mix in the flour and cheese, then the eggs and cooking oil. Mix everything well again. Heat the oil in a pan until quite hot (medium to high heat), then add half of the mixture to the pan and fry, turning it in small heaps from time to time (it should be like a Schmarren), until as much of the mixture as possible is nicely browned – this will take a while. In the meantime, preheat the oven to 60°C to keep the first portion warm while the second half cooks in the pan. While the zucchini is cooking, mix the yogurt and mayo for the dip. Finally, arrange everything on a plate and sprinkle the chervil over the dip.