Carrot and zucchini bread pan

Ingredients for 4 servings:

• 600 g carrot(s)
• 400 g zucchini
• 1 can tomatoes, chopped
• 1 cup crème fraîche with herbs
• 3 tbsp olive oil
• 4 slices of wholemeal bread
• some water
• 1 cube of vegetable stock
• 1 tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simply

First, cut the bread into cubes and lightly fry in a little olive oil. Then remove from the pan. Next, peel and dice the carrots. Wash and dice the zucchini. Fry both vegetables in the pan with a little olive oil, then continue cooking on a medium heat. Dissolve the vegetable stock cube in a splash of warm water and add to the vegetables in the pan. Add the salt and let everything simmer for about 15-20 minutes. Now add the tomatoes and let them cook briefly. Finally, stir in the crème fraîche. Then stir in the fried bread cubes and let them sit for a moment so that the bread can absorb some of the liquid. Tip: If you like, you can fry two sausages, cut them into slices and stir them in.