Ingredients for the Base

3 Eggs

400 g Zucchini

100 g Skimmed milk curd

60 g Flour (I had corn)

Garlic, greens, salt.

Ingredients For Top

190 g Mushrooms (mushrooms before frying / in a frying pan)

200 g Tomatoes

100 g Cheese 10%

50 g Natural yogurt

1 tsp. Adjika

Onion or onion

Spices

Directions

Grate the zucchini, salt and set aside.

Mushrooms in a soft pan. Tomatoes, greens cut. Grated cheese.

Eggs blended with cottage cheese, add pressed zucchini, garlic, herbs, spices.

Lightly grease the pan with oil and place the mixture in the pan. Smooths out.

Put the lid on and bake at a fairly low temperature - so that the dough sticks and can be turned over.

When the bottom is baked, turn it carefully.

Grease the yogurt-adjika mixture on top, put a mixture of mushrooms, tomatoes, cheese and herbs on top.

Put the lid on the pan. Bake for another 7 minutes.

Nutrition Facts

Finished product weight 1305

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Zucchini pizza

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