Zucchini and tomato pot

Ingredients for 4 servings:

• 750 g zucchini
• 2 onions, diced
• 3 cloves garlic, crushed
• 3 tbsp olive oil
• 200 g cooked ham
• 400 g tomatoes or 1 large can of peeled tomatoes
• 1 cube of meat broth
• n. B. Salt and pepper, from the mill
• 1 ½ tsp paprika powder, sweet
• 1 pinch(s) of paprika powder, hot
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) basil
• 1 tsp thyme
• 100 g Gouda, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

old family recipe rediscovered

Wash the zucchini, remove the stems, and slice. Sauté the onions and garlic cloves in a large, lidded pan. Dice the ham and fry briefly. Add the chopped tomatoes and liquid and bring to a boil. Dissolve the meat stock cubes in the pan, then season with salt, pepper, paprika, cayenne pepper, basil, and thyme. Add the zucchini slices to the tomato sauce. Cook in the covered pan for 15 minutes. Season again and sprinkle with cheese at the table, then stir it in. Serve with baguette. I found the original recipe in my father’s old gardening book while cleaning out the garden shed.