Zucchini in paprika sauce with lemon yogurt topping

Ingredients for 4 servings:

• 3 onions
• 2 cloves garlic
• 4 bell peppers, yellow
• 4 tbsp olive oil
• 2 bay leaves
• 1 tsp cumin powder
• ½ bunch thyme
• 2 tbsp tomato paste
• 300 ml vegetable stock, a little more if necessary
• 700 g zucchini
• some paprika powder, sweet or hot
• some salt and pepper from the mill, colored and black
• 150 g yogurt, Greek
• 1 tsp lemon zest, fine

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Zucchini goulash

Peel the onions and garlic cloves and chop both. Halve, trim, rinse, and dice the bell peppers. Rinse the thyme, shake dry, and pluck the leaves from the stems. Heat 2 tablespoons of olive oil in a casserole dish and sauté the chopped onions, garlic, and diced bell peppers. Then add the bay leaves, cumin, and half of the thyme leaves. Stir in the tomato paste and sauté briefly. Deglaze with 300 ml of vegetable stock, cover, and simmer for about 15 minutes. Then remove the bay leaves and puree everything. Wash and trim the zucchini, and cut into 1.5 to 2 cm thick slices. Heat 2 tablespoons of olive oil in a large pan and fry the zucchini slices in batches, turning occasionally. Then remove the pan, add to the bell pepper sauce, add a little more vegetable stock if desired, and cook covered for about 10 minutes. Season to taste with a little paprika, salt, and a few grinds of mixed or black pepper. Mix the yogurt with the lemon zest, a little salt, and a few grinds of mixed pepper, and season to taste. Divide the zucchini goulash among plates, top with dollops of yogurt, and garnish with the remaining thyme leaves. Serve with fresh baguette or rice.