How to make
Boil the potatoes, peel and dice them. Wash the zucchini, dice them with their rinds and boil in salted water for 10-15 min.
Pour them in a colander, press with a fork on top and leave for water to drain out well, best if overnight.
The next day, add in the zucchini and potatoes to a blender or chopper's container, or use an immersion blender.
Add the mayonnaise, yoghurt, chopped dill, garlic cloves and cottage cheese. Pour in olive oil, salt, lemon juice and blend everything to a smooth mixture.
I mashed with the chopper twice. Next mix everything in a bowl, taste it and serve cooled. A uniquely tasty pâté, goes great with phyllo pastries.
I mashed the 2nd zucchini with 2-3 slices of ham - the slightly smoked flavor is the ideal complement. Feel free to improvise!
