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2 processed cheese triangles/wedges
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2 cloves of garlic
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Green onions to taste
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Fresh dill to taste
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Vegetable oil
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Teaspoons of salt
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Ground black pepper to taste
Instructions
1. Prepare the Vegetables
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Wash the zucchini and coarsely grate them. If your zucchini are larger, with tougher skin and large seeds, peel them and remove the seeds first.
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Finely chop the onion and finely grate the carrot.
2. Sauté the Onion and Carrot
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Heat a little vegetable oil in a frying pan. Add the chopped onion and sauté for a few minutes until golden brown.
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Then add the grated carrot and briefly fry everything together.
3. Mix in the Zucchini
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Add the grated zucchini to the pan. Season with salt and pepper to taste.
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Stirring occasionally, sauté the vegetables until the zucchini softens and most of the excess liquid evaporates. This step is important—too much watery zucchini can unnecessarily thin out the spread.
4. Spices and Cheese
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Once the vegetables soften, add the minced garlic cloves and heat everything through briefly. The garlic doesn’t need to be cooked for long in order to retain its pleasant aroma.
