Zucchini with Yogurt

• 2 zucchini
• 1 avocado (must be ripe and soft)
• 1 cup of strained yogurt
• 100 g of cottage cheese
• 1 clove of crushed garlic
• Half a lemon
• 4 tablespoons of olive oil
• Salt
• Black pepper
• 5-6 sprigs of dill
• 50 g walnut kernels

Slice the avocado and put it in a bowl and squeeze the juice of half a lemon over it and mash it.

Grate the zucchini and squeeze out the excess water by squeezing it with your hand (If the middle part is multi-seed, separate it on the grater).

Heat the pan, add the olive oil and zucchini, sauté on high heat for 1-2 minutes with the addition of salt and pepper. Take a strainer to release excess water. Wait for 5 minutes.

Mix the zucchini, avocado, walnut kernels, yogurt, mashed cottage cheese and garlic. Add the finely chopped dill. Check the salt and pepper and add if needed.