crumbly zucchini pan

Ingredients for 4 servings:

• 750 g zucchini, ready to cook, without seeds and the soft inside
• 1 small can of chickpeas, drained weight 260 g
• 1 tbsp extra virgin olive oil
• 1 tbsp, heaped turmeric powder
• 1 tsp, leveled salt
• 200 ml cooking cream, 18% fat
• 2 m.-large tomato(s)
• some basil leaves
• herbal salt
• Pepper, colorful, fresh from the mill
• Salt

Instructions

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

With turmeric, cream and chickpeas

Place the chickpeas in a sieve, rinse, and drain. Set aside. Wash the zucchini (mine were a bit larger), remove the stems and flower ends, and halve lengthwise. Use a spoon to scrape out the seeds and soft insides. Then cut the halves in half lengthwise and cut into smaller pieces. Heat the olive oil in a pan; do not overheat. Add the turmeric powder, stir, and fry gently for about 1 minute. Add the zucchini. Sweat while stirring; this takes 2-3 minutes. Add the cream, chickpeas, and a pinch of salt. Bring to a boil and cook over low heat for 4-6 minutes until al dente. Season the finished dish with salt and pepper. Wash the tomatoes, remove the stems, and cut into small cubes. Place in a small bowl. Season with a little herb salt and pepper. Depending on the size, chop the basil leaves slightly or leave them whole. Arrange the zucchini vegetables on plates or in bowls and garnish with diced tomatoes and basil.