This dish is so incredibly simple to make, but the results are exquisite. Serve with plain yogurt. I use my own challah (recipe in book) but in a pinch, bread crumbs from store-bought challah are fine too.
Serves: 4 to 6
Preparation: 15 minutes
Cooking: 15 -20 minutes
INGREDIENTS
3 medium zucchini (courgette)
1 medium yellow onion
1 leek, white and light green parts only, finely chopped
2 and a half tbsp finely chopped fresh dill
1⁄3 (20g) cup challah crumbs
1 large egg, beaten
Canola or rapeseed oil
Salt
METHOD
