Wash the zucchini and cut into thin slices. Wash the tomatoes, remove the green stalk and cut the tomato flesh into smaller pieces. Cut the sheep cheese into small pieces - either cut with a knife or crumble. Chop or press the garlic.
Heat the oil in a non-stick pan and carefully fry the zucchini on both sides. Add the garlic and fry briefly. Scatter the thyme on top, add the tomatoes and the sheep`s cheese as well. Stew everything for about 2 - 3 minutes, turning carefully from time to time, until the tomatoes start to crumble and the cheese melts slightly. Season the vegetables with salt and pepper and serve immediately.