Veal strips with zucchini

Ingredients for 2 servings:

• 300 g veal escalope or loin
• 3 small zucchini
• 2 tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil for frying
• some white wine or vegetable stock
• salt and pepper
• 1 sprig(s) of thyme
• Herb mixture, chopped (thyme, basil, parsley)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Shred the veal. Cut the zucchini into sticks. Finely dice the onion and garlic clove. Score the tomatoes, blanch them briefly, and peel them, then quarter or eighth them. Heat the oil in a pan and fry the shredded meat until crispy, seasoning with salt and pepper. Remove the meat from the pan and keep warm. Sauté the onions and zucchini in the frying fat, adding the garlic a little later. After a few minutes, add the tomatoes, wine or vegetable stock, and a sprig of thyme. Cover and simmer over medium heat for 5 minutes. Return the meat and season with salt, pepper, and the chopped herbs. Delicious as a low-carb dish, but also with rice or pasta. Note: Off-season, you can also use a small can of peeled tomatoes, then omit the wine or stock or drain the tomatoes.