Summary
| Prep Time | 15 mins |
| Cook Time | 18 mins |
| Total Time | 33 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s), finely diced
- 1 clove garlic, finely diced
- 2 tablespoon olive oil
- 250 g Ebly, (tender wheat)
- 500 ml vegetable stock
- 350 ml tomato juice
- 2 zucchini, small, diced
- 100 g mozzarella, diced
- 2 tablespoon pesto Genovese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, sauté the onions and garlic until translucent, add the Ebly wheat, sauté briefly and fill up with the vegetable stock and tomato juice. Bring to the boil once and then simmer for 10 minutes.
- Add zucchini, stir and simmer for another 8 minutes. Then mix in the mozzarella and pesto and season with salt and pepper.
- A fresh salad tastes good with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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