John Myers
Ingredients for 3 servings:
- 660 g zucchini
- 135 g carrot(s)
- 1 bell pepper(s)
- 1 tomato(s)
- 2 garlic cloves
- 1 shot of milk
- 125g mozzarella
- vegetable broth
- pepper
- some oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Peel and finely chop the garlic. Clean and peel the carrot and cut into strips. Halve the bell pepper, remove the stem, deseed, and remove the white membranes. Finely chop the pepper. Remove the stem from the tomato and finely dice the tomato. Quarter and slice the zucchini. Dice the mozzarella fairly finely. Heat a little oil in a pan/pot. Add the garlic and fry, then add the carrots for about 1 minute and cook. After a few minutes, add the zucchini and fry until golden brown. Finally, add the bell peppers and mix everything well. After 2-3 minutes, add the tomato and sauté briefly. Deglaze the vegetables with a good splash of milk, season with vegetable stock and pepper, and simmer just briefly so the vegetables still have a bite. Remove the pan from the heat and stir in the mozzarella cubes. Let the cheese melt slightly. Couscous or baguette goes well with it.
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