Zucchini with vegetable bolognese

Ingredients for 4 servings:

• 6 small zucchini
• 2 medium-sized carrots, finely diced
• ¼ celeriac, finely diced
• ¼ stalk(s) leek, finely diced
• 1 bell pepper(s), red, finely diced
• 1 onion(s), finely diced
• 2 garlic cloves, finely chopped
• some olive oil
• 3 tbsp tomato paste
• 1 can tomato(s) (Pizza tomatoes, 450 g)
• 5 sprigs of thyme
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quarter 5 zucchini and scoop out the insides with a spoon. Sprinkle the zucchini with a little thyme. Slowly cook the quartered zucchini in a little olive oil until al dente, then set aside. Sauté the onions, garlic, celery, and carrots in a little olive oil. Finely dice the sixth zucchini and, after about 7 minutes, add it to the pan with the remaining thyme, leek, bell pepper, and tomato paste, and fry everything briefly. Add the juice of the pizza tomatoes, bring to a boil, and reduce slightly. Add the pizza tomatoes, bring the sauce to a boil, and season with salt and pepper. The vegetables should still have a little bite. Arrange the vegetable Bolognese on top of the zucchini quarters and serve.