Potato Foam with Zucchini

Cook a puree from salt, milk, potatoes, butter and nutmeg. Separate the eggs. Mix the yolks and cottage cheese into the puree. Preheat the oven to 200 °C. Grease a gratin dish (2 liters capacity).

Rinse and clean the zucchini and cut into slices about 1 cm thick (1). Sprinkle the zucchini with salt and pepper. Rinse the dill and chop coarsely. Whip the egg whites to stiff peaks and fold into the puree. Spread the gratin dish with the zucchini slices, sprinkle with dill.

Fill puree, zucchini and dill in layers into the form, finish with puree. Bake the casserole in the oven (center, convection oven 180 °C ) for about 35 minutes.

(1) Cut zucchini slices thinner!

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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