Zucchini pan topped with feta

Ingredients for 4 servings:

• 500 g pork, turkey or chicken, cut into strips
• 2 large onions, roughly diced
• 5 bell peppers, cut into pieces
• 6 small to medium zucchini, sliced
• 6 potatoes, thinly sliced
• 4 tbsp olive oil
• 2 tbsp broth, granulated
• 4 garlic cloves, squeezed
• 300 ml cream
• 200 ml red wine
• 4 tbsp tomato paste
• 4 sprigs of thyme
• salt and pepper
• Paprika powder
• 300 g sheep’s cheese

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

tastes good even to zucchini haters

Brown the meat and onions in 2 tablespoons of olive oil and then simmer for 15 minutes. Meanwhile, bring the potato slices to a boil in the dissolved broth and water, then immediately turn off the heat and let the slices simmer in the hot water. Brown the peppers and zucchini slices in 2 tablespoons of olive oil, deglaze with cream, potato broth, red wine, thyme, garlic, and tomato paste. Season generously and season to taste. Simmer for 10 minutes. Preheat the oven to 200°C (fan setting). Carefully mix all ingredients and pour into a large baking dish. Crumble the feta over the top and bake in the oven for 20 minutes.