| 1 | Onion (finely chopped) |
| 200 grams | Zucchini (cleaned washed and finely diced) |
| 2 | Tomatoes (skinned diced) |
| 2 | Garlic cloves (finely chopped) |
| 1 teaspoon | Rosemary (chopped) |
| 1 tablespoon | Thyme |
| 1 level teaspoons | Chili flakes |
| 1/2 teaspoons | Salt |
| 1 teaspoon | Vinegar (red wine vinegar) |
| 1 teaspoon | Oregano |
| 1 tablespoon | Olive oil |
| Pepper black from the mill | |
| 75 grams | Cream cheese (low fat) |
Heat the oil in a pot.
Sauté the zucchini, onion and garlic briefly.
Add the chopped tomatoes, spices and vinegar.
Cover and cook over moderate heat for about 20 minutes.
Then puree with a hand blender. Allow the puree to cool completely.
Stir in the cream cheese evenly with a whisk. The spread should be allowed to infuse for a few hours before eating.
Nutritional values per serving:
