Heike's braised zucchini vegetables

Ingredients for 3 servings:

• 2 m.-large zucchini, slim
• 100 g bacon
• 2 sausages, fresh, (Merguez)
• 2 m.-sized onion(s)
• 2 large tomatoes, ripe
• 1 tbsp thyme, fresh
• ½ tsp sweet paprika powder
• 1 pinch of chili powder
• salt and pepper
• 1 tbsp rapeseed oil
• 100 ml water
• 1 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

delicious summer dish

Wash and dice the zucchini and tomatoes. Peel the onions, halve them, then cut the halves in half again, and thinly slice the quarters. Press the sausage mixture out of the sausage skin to form small dumplings. Dice the bacon. Heat oil in a pan and lightly sauté the bacon cubes over medium heat. Then fry the sausage balls, continuing to sauté the onion slices. Sauté for about 5 minutes, stirring frequently. The dumplings should no longer be raw, but the onions should not overbrown. Then add the zucchini and tomato cubes and stir through. Pour in the water and deglaze the pan. Season with fresh thyme (or 1 teaspoon dried thyme if desired), paprika, pepper, chili, and salt. Be careful with the salt, as the bacon and sausage mixture are already salty. Sauté everything for 10 minutes, stirring occasionally. Sprinkle with chopped parsley. Let it simmer for 15 minutes without heat, then reheat and season with salt and pepper. Serve with boiled potatoes or tagliatelle.