Zucchini with pumpernickel coating and yoghurt dip

Ingredients for 2 portions

  • 1 large zucchini
  • 3 slices of pumpernickel
  • 100 grams of hazelnuts
  • 1 egg
  • 150 gram spelt flour
  • salt and pepper according to taste

For the dip

  • 300 gram Greek yoghurt
  • ½ bunch of chives
  • ½ parsley
  • 2 tablespoons of balsamic vinegar
  • salt, pepper
  • if needed, honey for sweetening


  1. Cut the zucchini in broad slices. Mix the flour with salt and pepper and place on a shallow plate. Scramble the egg and pour on a flat plate. Coarsely grind the pumpernickel and the hazelnuts, mix and spread on a third plate.
  2. First turn the zucchini slices in flour, then in egg and finally in the pumpernickel-nut mixture.
  3. Heat oil in a pan and fry the zucchini for about 5 minutes from both sides.
  4. Chop the herbs finely and stir with yoghurt and balsamic vinegar. Place a handful aside for garnishing. Season the dip with salt and pepper and sweeten with honey if needed.
  5. Garnish the dip with the remaining herbs and serve together with the coated vegetable slices.

Photo credits: Susanne Brauer