Pasta sauce "Provence"

Ingredients for 6 servings:

• 1 ½ kg zucchini
• 150 g onion(s)
• 10 g garlic
• 1 tbsp oil
• 1 liter vegetable broth
• 1 tsp oregano, dried, chopped
• 1 tbsp rosemary, fresh, chopped
• 1 tbsp lavender flowers, fresh, chopped
• 1 tsp sweetener, liquid
• 2 tsp lemon juice
• salt and pepper
• 1 tbsp cream cheese or cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

the slightly different pasta sauce with ingredients from the garden, can be cooked in advance

Dice the zucchini and chop the onions. Heat the oil in a large pot. Add the onions to the pot and add the garlic through a garlic press. Sauté the onions and garlic until translucent, then add the zucchini cubes and deglaze with the broth. Cook for 15 minutes, then reduce the heat. Add the rosemary, lavender blossoms, and oregano and simmer for 30 minutes. Now puree the sauce with a hand blender until smooth. Add the sweetener and lemon juice. The sauce now needs to be generously salted and peppered! Because of the large amount of zucchini, you can also add plenty of salt and pepper. Taste and adjust the seasoning frequently and if necessary. Immediately pour the sauce into clean, boiled jars. I then cooked the zucchini sauce again in the oven [instructions from the CK database]. It will now keep for about 6 months. The specified amount yielded about 6 medium-sized jars of sauce. To serve: Pour the sauce from the jar into a saucepan and heat it up, then add 1-2 tablespoons (depending on the amount of sauce) of cream cheese or cream.