Zucchini and feta cheese pan

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 5 small zucchini
• 1 pack of herbs, e.g. rosemary, sage, thyme, oregano or Italian spice mix, chopped
• 3 m.-large tomato(s)
• 1 cube of vegetable stock
• 100 ml water
• e.g. sheep’s cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 180°C. Peel onions, halve, and roughly chop lengthwise. Wash zucchini, slice lengthwise 2-3 times, then cut crosswise into sticks. Peel garlic and slice. Cut feta cheese into 1 1/2- to 2-cm pieces. Thinly slice tomatoes. Fry onions in a large pan, add zucchini and stir in, fry for a further 1-2 minutes. Crumble vegetable stock cubes into the pan, pour in 100 ml water, stir in herbs and feta cheese, let stand for 1-2 minutes, and then transfer to a shallow baking dish. Top generously with tomato slices. Lightly salt tomatoes and drizzle with 1 tablespoon of olive oil. Briefly bake in a preheated oven, ideally under the grill. Serve with baguette or boiled potatoes.