Summary

Ingredients

• 2 kg zucchini, (mixed yellow and green)
• 1 gr. Can (s) tomato (s), (alternatively approx. kg fresh peeled tomatoes)
• 2 onions)
• 1 liter tomato (s), happened
• 1 hot pepper
• 400 ml vegetable stock, (instant)
• 2 teaspoons spice mix for Arrabiata
• salt
• pepper

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Instructions

1. Chop the onions and sauté them in a little clarified butter and olive oil. Wash the zucchini and cut into small pieces. Cut about 1.2 kg into approx. 1 cm cubes and set aside as an insert, roughly cut the rest into small pieces and add to the onions. Keep frying until they turn lightly color. Then deglaze with the broth. Add the roughly chopped tomatoes, tomato sauce, arrabiata spice mixture and chili peppers, bring to the boil and then simmer on a low flame for about 1.5 hours. Stir regularly. Finally, fish out the peppers and then puree the sauce.
2. Fry the zucchini cubes in olive oil in a large pan until they are lightly colored. Then season with salt and pepper and add to the saucepan.
3. Bring everything to the boil briefly and season to taste with salt, pepper and possibly some arrabiata spice mixture.
4. Pour hot into glasses or freeze in portions.