Summary

Ingredients

• 125 g Ebly, natural
• 1 tablespoon olive oil
• 1 onion (s)
• 1 red pepper (s)
• 1 green pepper (s)
• 1 medium zucchini
• 2 teaspoons rosemary, fresh, finely chopped
• 1 large clove (s) garlic, finely chopped
• 4 teaspoons pesto rosso, from the glass
• 75 g cheese, small cubes (Gouda, Gryere or Feta)

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Instructions

1. Bring salted water to a boil over high heat. Add the Ebly and simmer for 10 minutes. Pour into a colander and drain thoroughly.
2. Cut the red pepper and green pepper into 15 mm cubes. Cut the zucchini into 15 mm cubes. Cut the onion into narrow wedges.
3. Heat the olive oil in a large pan over medium-high heat. Fry the onion wedges for 1-2 minutes. Add the red pepper, green pepper, zucchini, and rosemary, and fry for 1-2 minutes. Reduce heat to low, add the garlic, and cook for 3-4 minutes. Add the drained Ebly and pesto rosso, mix well, and reduce heat to very low.
4. Spread the cheese cubes on top and cover the pan with a lid. Cook on very low heat for 2-3 minutes until the cheese melts.