Salty cake of grilled zucchini, pine nuts and herbs
starters from Greece
translated by Italian with
vegan version of tzatziki
Peel the cucumber and chop with a grater with large plot. Add salt and leave to drain for losing the excess water. Put the soy quark in a bowl, add the squeezed cucumber and chopped dill.
Add one clove crushed garlic, a dash of olive oil, salt and pepper and let rest in the refrigerator a few hours.