Tuscan zucchini pan

Ingredients for 4 servings:

• 1 large zucchini, cut into approximately 1cm wide sticks
• 50 g bacon, cut into small cubes
• 2 cloves garlic, finely chopped or through a garlic press
• 3 large tomatoes
• 1 small can of tomato paste
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, fry the bacon in 1 teaspoon of olive oil until translucent and slightly brown. Then remove it. Add 3 tablespoons of olive oil and sauté the washed, unpeeled, and sliced ​​zucchini, stirring frequently. (Be careful not to be alarmed if the pan looks too full: the zucchini will release water and shrink!). Meanwhile, peel the skin off the fresh tomatoes. To do this, run the back of a sharp knife over the entire skin; it will then peel off from the inside. Then peel it off and cut the tomatoes into small cubes. When the zucchini is soft and slightly translucent, add the garlic and fry for a while. Now mix in the tomatoes, tomato paste, bacon, and finely chopped parsley. Season everything with salt, pepper, and mild paprika. (If you have Vegeta at home: first add 2 tablespoons of this, then add more salt if necessary. Pepper and paprika to taste.) If the zucchini has lost a lot of water, add more tomato paste. Otherwise, thicken with a little flour. Rice tastes especially great with it!