Zucchini in Wine Dough with Tomato Concassee and Frisée Salad

For the wine dough, first finely chop the pumpkin seeds. Mix baking powder, flour, egg yolk and egg, season with salt. gradually add the wine while stirring. Stir until the dough is smooth. Add the pumpkin seeds. Allow the dough to rise for 15-20 minutes. Rinse and clean zucchini and frisée lettuce. Cut zucchini lengthwise into 1 cm thick slices, lay out on household paper and season with salt to remove moisture.

For the salad dressing, mix vinegar, salt and pepper in a baking bowl, then add the oil. Put the sauce aside. Heat the frying fat to 180° Celsius.

Peel the tomatoes, remove the stalks, quarter, stone and finely dice. Peel and finely dice onion, sauté in oil until golden. Add tomatoes and heat briefly (they must not be overcooked). Season tomato concassee with salt and cayenne pepper.

Turn the drained zucchini slices in portions in the wine dough on the other side and bake in the fat for 3-4 minutes until golden brown. Then spread out on kitchen paper and let drain.

Just before serving, turn frisée lettuce in salad dressing to the other side. To serve, place lettuce, tomato concassee and baked zucchini slices on each plate.

Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just right for

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