John Myers
Ingredients for 2 servings:
- 500 g zucchini
- 2 garlic cloves, finely diced
- 100 g sheep’s cheese
- 2 sprigs of thyme or 2 tbsp dried thyme
- 250 ml tomato(s), pureed
- 150 ml red wine
- 1 tsp cinnamon powder
- e.g. cayenne pepper
- Salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
with cinnamon, red wine and feta cheese
Clean the zucchini and cut into approximately 0.5 mm thick slices. Finely dice the garlic cloves. Crumble or cut the feta cheese into large pieces. Heat the olive oil. Sauté the garlic and thyme in it. Deglaze with the passata and red wine. Season the sauce with cinnamon, salt, and cayenne pepper. Simmer for 5 minutes. Pour 2/3 of the tomato sauce into a baking dish. Layer the zucchini in the dish in a shingle-like layer. Season with salt and cayenne pepper. Pour the remaining tomato sauce over the zucchini and sprinkle with feta cheese. Bake in a preheated oven at 200°C (top/bottom heat, fan oven: 180°C) on the middle rack for approximately 20-30 minutes, depending on whether you prefer the zucchini crispy or soft. Tastes great as a main course with flatbread, but also goes well as a side dish with fish and meat.
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