Pillowy zucchini

Pillowy zucchini – a very tasty and easy-to-prepare food trend – here in a delicious low-histamine version.

This recipe is  

• suitable for a low-histamine diet 
• gluten-free 
• lactose-free
• vegan  

Preparation time  

35 minutes 

Ingredients for 2 people 

• 2 zucchini 
• Olive oil 
• Leave the salt at double the amount; the zucchini will be salted and then patted dry again. 

• 100g vegan feta cheese (1) 
• 1 clove of garlic (1) 
• A little fresh mint 
• 4 tbsp coconut yogurt (1) 
• 1 tsp HistaFood Organic Herb Salt  

• Chopped pistachios 

preparation 

• Wash the zucchini and halve lengthwise. 
• Cut into the surface with a small knife in a diamond shape. 
• Salt the zucchini well and set aside. 

• Peel and finely chop the garlic clove. 
• Wash the mint, remove the stems and chop finely. 
• After about 5 minutes, pat the zucchini dry thoroughly with a kitchen towel. 
• Preheat oven to 220°C (top/bottom heat). 
• Heat cooking olive oil in a coated, ovenproof pan and fry the zucchini well on the cut side. 

• Then place in the oven and bake for 5 minutes on each side. 
• Set aside some vegan feta cheese and mint. 
• Place vegan feta cheese, garlic, mint, coconut yogurt and HistaFood organic herb salt in a food processor and blend until finely pureed. 
• Spread the cream on a flat plate and add the baked zucchini. 
• Top with vegan feta cheese, pistachios and mint, and serve. 

Our HistaFood tip 

You can also prepare the dip with our HistaFood Organic Vegetable Spread Carrot & Beetroot or Organic Vegetable Spread Zucchini & Basil . Simply put some vegan cream cheese, our vegetable spread, mint, and our organic herb salt into a food processor and blend until smooth. Then you can serve the zucchini with it. 

Prepared with

=== PRODUCT LIST PRODUCTS ===