How to make
Grate the zucchini and sprinkle a pinch of salt. Stir and leave them to release the water (at least 20-30 minutes). Cut the cherry tomatoes in half if larger, otherwise leave them whole.
Boil the quail eggs in water with a little salt. For hard-boiled - 4-5 minutes from the moment of boiling; for slightly runny - 3 minutes. Strain the water, pour cold water and let them cool in it - this way peeling them will be easier.
Squeeze the grated zucchini of all the water they have released. Grate the parmesan, beat the egg and season with black pepper and dill, do not add more salt. Sift the flour and mix. You should get a medium-thick mixture, so if necessary, add more flour to achieve this.
Turn on the oven to heat up to 370°F (190°C) and in a baking pan on baking paper pour the mixture, forming 6 round and flat patties with a thickness of 1 cm.
Bake until golden brown, for about 15 minutes and take them out to cool. During this time, peel half the egg for a prettier effect. Moisten the flaky salt slightly with your fingers and sprinkle some paprika to stick to it.
On wooden sticks, string on the parmesan zucchini, cherry tomato and finally an egg. Arrange them on a platter and sprinkle with the flaky salt.
Enjoy your meal!
