Zucchini and Tomato Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 zucchini, 400-500 g
- 2 medium onion (s)
- 2 cloves garlic)
- 5 large tomato (s)
- 2 tablespoon olive oil
- 150 g cheese, e.., Gouda
- 400 ml vegetable stock
- salt and pepper
- sugar
- Sweet paprika
- oregano
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- You need a high, coated pan with a lid.
- Wash and clean the zucchini and cut into thin slices. Wash tomatoes and cut into thin slices. Peel the onions and garlic and finely chop them separately. Prepare vegetable stock.
- Heat the oil in the pan and first fry the onions until translucent. Season with a little salt and caramelize with 1 tablespoon of sugar. Let onions take lightly color Now briefly steam the garlic. Then cover the bottom of the pan tightly with a layer of zucchini and season with pepper, paprika, oregano and a little salt. Now a layer of tomato slices, season, then zucchini again and season and continue like this, the top layer should be zucchini. Now carefully pour in as much vegetable stock on the side of the pan up to a maximum of half of the vegetables. Put the lid on the pan and simmer the whole thing over low heat until the zucchini are translucent (approx. 20 minutes). Now sprinkle the grated cheese on top and sprinkle with cayenne pepper or ground chilli. Put the lid on the pan again and let the cheese melt.
- Very important: Plenty of baguette is enough, because the sauce is particularly good and is dipped with the bread. The look of the dish is not necessarily a highlight, but the taste of the simple ingredients is convincing.
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