Baby Recipe Zucchini Italians with Yogurt Dip

Organic yogurt or yogurt made from bifidus cultures is particularly suitable for small children: it ensures the development of a healthy intestinal flora, because these bacteria belong to the “good kind”, which prevent fermentation in the intestine.

Chop the sunflower seeds with a chopping knife. Stir with the yogurt, parsley and salt to make a sauce. Rinse the zucchini, remove the peel, and cut slices about 1 cm thick. Mix the egg with the flour and a pinch of salt. Heat the oil in a frying pan, gradually turn the zucchini slices in the egg batter to the other side and place them in the hot fat. When one side is golden, turn the zucchini slices to the other side. Bake for a total of about 4 minutes. Drain briefly on kitchen roll. Dip the thalers in the sauce as you eat them.

Mix dip with grated almond kernels, 1 to 2 teaspoons honey and cinnamon until smooth.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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