Zucchini vegetables with green beans and tomatoes

Ingredients for 4 servings:

• 1 large zucchini, yellow
• 400 g beans, fresh green
• 2 large onions
• 5 cloves garlic
• 20 g extra virgin olive oil
• 1 bunch savory, fresh
• 600 g tomatoes, pureed
• some salt and pepper to taste
• some sugar, to taste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

This recipe is very suitable for zucchini that have already grown too large

First, clean the beans and cut them into smaller pieces. Cook them in a pot of salted water with some of the savory separately (approx. 15-25 minutes, depending on the bean variety). Peel the zucchini, halve them, remove the seeds, and cut them into cubes approximately 2.5 x 2.5 cm. Peel and dice the onion and garlic, finely chopping the garlic. Finely chop the remaining savory. Heat olive oil in a pot and sauté the onion, garlic, and savory. Add the passata, bring to a boil, and then add the zucchini cubes. Cook for approximately 15-20 minutes. The zucchini should still have some bite. Then add the beans without the cooking water and season with salt, pepper, and sugar. I always use my own passata – see my recipe “Tomatoes Preserved for the Winter” – and I’m very sparing with the salt when seasoning.