Zucchini and potato pan

Ingredients for 4 servings:

• 5 m.-sized potatoes, floury
• 3 zucchinis
• 1 large onion(s)
• 1 cup of cream cheese, e.g. Brunch Paprika-Pepper or Chili
• 1 small can of tomatoes, chopped
• 500 ml tomatoes, pureed
• n. B. Salt
• e.g. Paprika powder, hot
• n. B. Paprika powder, sweet
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Delicious vegetarian vegetable pan, quick and easy to prepare

Heat the olive oil in a deep pan or large pot. Lightly brown the onions, which have been sliced ​​into half rings. Wash the zucchini and cut them into thin slices. Add them to the now slightly browned onions. Peel, wash, and thinly slice the potatoes, and add them to the vegetables. Sauté briefly. Add the chopped tomatoes, passata, cream cheese, salt, and paprika, and stir well. Once everything is boiling, put the lid on and reduce the heat to low, then cook for a good 25-30 minutes. Another important thing: Make sure you use a sufficiently large cooking pot! I initially used a pan that wasn’t deep enough, and then had to transfer the potatoes to another pan. Although it is a vegetable stir-fry, using a large pot doesn’t affect the flavor. Even though the potatoes are floury, they never overcooked. The slices stay intact. However, since every stove is different, you may want to check after 20 minutes whether the potatoes are cooked. If that’s the case, the ingredients don’t need to be cooked any further. Instead of the pureed tomatoes, I’ve also used the well-seasoned organic vegetable juice. Use less here, though, as it would otherwise be too runny. It also tastes good as a soup if you chop the ingredients a bit smaller. I also served it with toasted ciabatta.