Rye bread with zucchini cream and tomato

Ingredients

• 80 g Zucchini
• 30 g Nature yogurt, low fat
• 1/2 tsp Oilve oil
• 1 pinch Salt
• 0.05 g Black pepper, ground
• 1 clove Garlic
• 2 slice Rye bread
• 60 g Cherry tomato

Method

1. Grate the zucchini and steam in a little oil.
2. Season with salt and pepper. When the juice has evaporated cool it down.
3. When it has cooled down blend together the yogurt, salt, pepper and the garlic in a food processor.
4. Spread the cream on the bread slices and eat with tomatoes.