Summary

Ingredients

• 2 medium onion (s)
• 5 small zucchini
• 1 packet herbs, e.g. rosemary, sage, thymine, oregano or Italian spice mixture, chopped
• 3 medium tomato (s)
• 1 cube vegetable stock
• 100 ml water
• sheep cheese

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Instructions

1. Preheat the oven to 180 ° C. Peel the onions, cut in half and roughly cut lengthways. Wash the zucchini, cut 2-3 times lengthways, then cut across into sticks. Peel the garlic and cut into slices. Cut the sheep`s cheese into 1 1/2 - 2 cm pieces. Cut the tomatoes into thin slices.
2. Fry the onions in a large pan, add the zucchini and stir in, fry for another 1-2 minutes. Crumble the vegetable stock cubes in the pan, pour in 100 ml of water, stir in the herbs and sheep`s cheese, let stand for 1-2 minutes and place in a flat baking dish. Cover well with the tomato slices. Lightly salt the tomatoes and drizzle with 1 tablespoon of olive oil, bake briefly in the preheated oven, preferably under the grill.
3. With baguette or jacket potatoes.