Indian-style zucchini

Ingredients for 4 servings:

• 1 kg zucchini
• 500 g tomatoes
• 125 g onion(s)
• 2 cloves garlic
• 2 peppers, green
• 8 tbsp oil
• 150 g yogurt, whole milk
• 2 pinch(s) coriander, ground
• ½ tsp honey
• salt and pepper
• Fennel, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut the zucchini crosswise into pieces, then cut these into slices about 0.5 cm thick. Quarter the tomatoes and puree the inner flesh and seeds. Finely dice the remaining tomato quarters. Finely chop the onion and garlic. Deseed and finely chop the peppers. Heat two tablespoons of oil and sauté the onions and garlic until golden brown. Add the peppers and pureed tomatoes, and simmer for 5 minutes. Add the diced tomatoes and cook for about 2 minutes. Season with coriander, fennel powder, iodized salt, pepper, and honey. Fry the zucchini in oil for 2 minutes on each side, season with salt. Arrange on a large platter in a shingle pattern. Cover with tomato sauce, season with iodized salt and pepper, and pour over the yogurt. Let stand at room temperature for 2 hours before serving.