Zucchini and tomato pan

Ingredients for 3 servings:

• 1 zucchini, 400-500 g
• 2 m.-sized onion(s)
• 2 garlic cloves
• 5 large tomatoes
• 2 tbsp olive oil
• 150 g cheese, e.g. Gouda
• 400 ml vegetable stock
• salt and pepper
• Sugar
• sweet peppers
• oregano
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

You will need a deep, non-stick pan with a lid. Wash and trim the zucchini and slice them thinly. Wash and slice the tomatoes thinly. Peel the onions and garlic and chop them finely separately. Prepare the vegetable stock. Heat the oil in the pan and first sauté the onions until translucent. Season with a little salt and caramelize with 1 tablespoon of sugar. Allow the onions to brown slightly. Now briefly sauté the garlic. Then cover the bottom of the pan tightly with a layer of zucchini and season with pepper, paprika, oregano and a little salt. Now add a layer of tomato slices and season, then more zucchini and season, and continue in this way, with the zucchini on top. Carefully pour in enough vegetable stock around the sides of the pan to cover at most half the vegetables. Put the lid on the pan and simmer over low heat until the zucchini become translucent (approx. 20 minutes). Now sprinkle the grated cheese over the top and sprinkle with cayenne pepper or ground chili. Cover the pan again and let the cheese melt. Very important: Serve with plenty of baguette, as the sauce is particularly delicious and is best soaked up with the bread. The dish may not be particularly eye-catching, but the taste of the simple ingredients is convincing.