Vegetarian zucchini pan

Ingredients for 2 servings:

• 3 m.-large zucchini
• 2 tomatoes, diced
• 1 pkt. Feta cheese, diced
• 1 pinch of chili flakes
• Salt
• pepper
• 1 tbsp basil, dried
• 400 g pasta, wide (or potato noodles)
• 2 tbsp olive oil
• 1 jar water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

super tasty and easy

First, boil the water for the pasta and cook it according to the package instructions. Wash the zucchini, slice it, and fry it in olive oil. Add the diced tomatoes and continue frying. Add a little salt (not too much, the feta cheese will add a bit of zest), pepper, and chili flakes. Pour a glass of water into the pan for the sauce. Simmer the whole thing with the lid closed for a few minutes (stirring occasionally), until the zucchini are cooked through. Reduce the heat to low, add the diced feta cheese, and stir in plenty of basil. Let it stand for a minute with the lid closed, until the pasta is cooked through. Plate up and serve immediately. Tip: You can also add a little garlic, but I find it overpowers the mild flavor of the zucchini.