1 spring onion
1 zucchini
2 thin slices of home-cured ham (or prosciutto)
1 clove garlic, finely chopped
400 ml cooking cream
1 tbsp oil
lemon pepper
herbs and spices to taste
500 g spätzle (with spinach or plain)


Wash the spring onion, trim the ends and chop finely (both the white and the green parts). Sauté briefly in oil. Add the zucchini (halved lengthwise and thinly sliced) and sauté stirring until the zucchini is soft. Add the garlic and finely chopped ham, season with lemon pepper and sauté for another minute or two. Stir in the cream, season to taste and cook briefly until the sauce thickens.
Cook the spätzle in a large pot of salted water. Drain and pour over with the sauce.