Tuscan zucchini pan with bacon

Ingredients for 3 servings:

• 400 g zucchini
• 1 small onion(s)
• 4 cloves garlic
• 80 g bacon
• 4 tbsp olive oil
• 500 ml tomatoes, pureed
• 2 tbsp tomato paste
• cumin
• salt and pepper
• 1 tbsp oregano
• 1 tbsp basil
• 1 tbsp rosemary

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the zucchini and cut into sticks, dice the onion, and peel the garlic cloves. Finely dice the bacon and fry in a pan with 2 tablespoons of olive oil. Remove when lightly browned. Sauté the onion in the pan with 2 tablespoons of olive oil until translucent. Add the zucchini and cook briefly (no longer than 5 minutes). Deglaze with tomato sauce, stir in the tomato paste, and crushed garlic. Cook for 10 minutes, or until the sauce has thickened slightly. Return the bacon to the sauce and season with cumin, salt, and pepper. Mix the oregano, basil, and rosemary into the sauce. Cover and let stand for a few minutes, then serve. Side dish: Rice or potatoes go well with this dish, as do roasts, chicken breast, or fish. Turkey bacon can be used as a lighter alternative to bacon.