Summary

Ingredients

• 1 large onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 250 g Ebly
• 275 ml vegetable stock, more if necessary
• 190 ml tomato (s), strained, more if necessary
• 2 small zucchini
• 100 g mozzarella
• 2 tablespoon pesto rosso
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Peel the onion and garlic and dice both finely. Heat the oil in a pan and sauté the onion and garlic until translucent. Now add the Ebly wheat and sauté briefly. Pour in the vegetable stock and tomato puree and simmer. Meanwhile, cut the washed zucchini into fine cubes and add to the Ebly pan. Let simmer for about 8 minutes. Shortly before the end of the cooking time, cut the mozzarella into small cubes and mix with the pesto under the Ebly pan. Season everything with salt and pepper. If you like, you can add some tomato or vegetable broth.