Summary

Ingredients

• 200 g zucchini
• 1 teaspoon thyme
• 2 tablespoon olive oil
• 500 ml vegetable stock
• 180 g corn rits (polenta)
• 1 shallot (s)
• 1 clove garlic
• 1 red pepper (s)
• 1 lemon (s), juice
• 80 g cheese (Gruyère), rated
• 2 tablespoon parsley
• 1 teaspoon oregano
• salt and pepper
• 1 teaspoon paprika powder, noble sweet
• Cayenne pepper, cumin
• 1 lemon (s) - the zest, grated

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Instructions

1. Cut the zucchini into fine strips. Braise the thyme in 1 tablespoon of oil, pour in the stock and bring to the boil. Stir in the polenta and cook according to the instructions on the packet. Spread in a greased baking dish. Finely chop the shallot and garlic, finely dice the paprika. Braise everything in 1 tablespoon of oil and season with salt, pepper, cayenne pepper, cumin and paprika. Steam for about 5 minutes. Add zucchini and lemon juice and season to taste.
2. Preheat the oven to 200 ° / convection 180 °. Spread the vegetable mixture on the polenta. Mix the cheese, parsley, oregano and lemon zest and pour over. Bake for about 20 minutes.