Mediterranean zucchini pan

Ingredients for 3 servings:

• 1 large zucchini
• 2 tbsp olive oil
• 1 garlic clove(s)
• 200 g rice
• 1 chili pepper(s)
• Tomato paste
• herbal salt
• Herbs, e.g. thyme, basil, parsley, fresh or dried
• 1 pack of feta cheese
• ½ liter vegetable broth (the rice should not float, but remain moist)

Instructions

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

Halve the washed zucchini lengthwise and slice (not too thinly). Brown them in a pan with olive oil, press the garlic and add it. When the zucchini slices are slightly soft, remove them from the pan and set aside. Briefly toss the rice in the oil, then add some of the stock, adding more and more until the rice is almost cooked. Add the chili pepper whole; it will release its heat. You can remove it later if, like me, you don’t want to bite into it directly. Add a good amount of tomato paste during cooking. Just before the end of the cooking time, add the zucchini back in, season with herbs and herb salt (careful, the feta also contains salt!). Dice the feta and add it to the pan. Let it soften briefly, season to taste, and serve. Serve with a green salad with tomatoes.