- 6 tbs. olive oil, plus more for greasing pan
- 1/2 large yellow onion, sliced
- 3 garlic cloves, minced
- 3 small zucchini, cut into 1/8-inch rounds
- 3 small potatoes, cut into 1/8-inch rounds
- 1 tsp. finely chopped fresh dill
- 4 tsp. cream + 1 egg
- Salt and freshly ground pepper, to taste
- 1 avocado
- ½ cup cottage cheese
- 2 garlic cloves
- 3 tbs. olive oil
- 2 tbs. lemon juice
- Mint, thyme, salt and pepper to taste
To make the Avocado Cream, in a food processor, combine the avocado, lemon juice, olive oil, cottage cheese, mint, garlic, salt and pepper and the chopped thyme. Process until smooth. Transfer to a bowl and stir in the finely chopped herbs of your desire. Cover and refrigerate until ready to serve.