Miss_Maples zucchini and tomato ragout

Ingredients for 4 servings:

• 500 g zucchini
• 1 onion(s)
• 1 clove(s) garlic
• 1 kg beefsteak tomatoes
• 2 tbsp olive oil
• 250 ml vegetable stock
• 1 bunch of basil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

wonderfully refreshing

Wash and trim the zucchini, then halve lengthwise and dice finely. Peel the onion and garlic, then finely chop the onion. Briefly blanch the beefsteak tomatoes, rinse well, and peel them – but they also work with the skin on! Cut the tomatoes open, remove the seeds, and dice the flesh. Heat the olive oil and sauté the onion. Add the zucchini and fry briefly. Press the garlic clove through a press over the zucchini. Add the vegetable stock and simmer everything over low heat for about 10 minutes. Then add the diced tomatoes and cook for another 10 minutes. Wash the basil and shake dry. Cut the leaves into thin strips. Divide the ragout among plates and sprinkle with the basil. Fresh garlic bread goes perfectly with this.