Summary

Ingredients

• 3 zucchini
• 4 beefsteak tomato (s), ripe
• 1 medium onion (s)
• 1 clove garlic
• 1 tablespoon crème fraîche
• Olive oil for frying
• salt
• sugar
• Vegetable broth, instant

Print Recipe Pin Recipe

Instructions

1. Wash the zucchini well, halve lengthways and cut into fine slices. Peel the onion, dice it finely and fry it together with the zucchini in a little olive oil. Mash the garlic and fry with it.
2. Score the tomatoes in a cross shape on the top and scald them with boiling water or place them briefly in boiling water until the skin peels off easily at the cut points. Peel off the peel with a knife and cut the tomatoes into small cubes.
3. When the zucchini are well seared, add diced tomatoes and simmer well over medium heat, stirring occasionally. Season to taste with salt and vegetable stock. Finally stir in the crème fraiche. Season to taste again if necessary.
4. Serve hot as a side dish.
5. Tips: If you like an intense garlic taste, you can add a crushed toe or half a toe shortly before the end. If the tomatoes were too sour, a little sugar can help.