Ebly Zucchini Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Ebly
- 4 tablespoon balsamic vinegar
- 3 small zucchini, diced
- 2 small onions, finely chopped
- 2 cloves garlic, chopped
- 3 small chilli pepper (s), dried
- 100 ml broth
- 400 g tomato (s), sieved
- 7 cocktail tomatoes, halved
- 200 g mushrooms, brown
- salt and pepper
- olive oil
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Prepare Ebly according to the instructions on the package.
- Heat olive oil in a pan. Cut the mushrooms into thin slices. Finely chop the chilli peppers and fry them in olive oil with the onions and garlic. Add a pinch of sugar and deglaze with 2 tablespoons of balsamic vinegar. Add the mushrooms with the zucchini cubes to the onions. Season with salt and pepper and fry for a few minutes. Top up with the vegetable stock and the tomatoes, season with the remaining 2 tablespoons of balsamic vinegar and simmer until the desired consistency is achieved, or thicken a little if necessary. Add the Ebly and the halved cocktail tomatoes and season again with salt, pepper and, if necessary, sugar.
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