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🍽️ Zucchini Stuffed with Sautéed Vegetables

145 kcal · 30 min · 4 servings

Ingredients

• 400 g tomatoes
• 1 eggplant
• bell peppers (1 red and 1 yellow each)
• 1 zucchini
• 1 onion
• 3 garlic cloves
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 1 tsp dried thyme
• basil

Instructions

1. 1. Pour boiling water over the tomatoes for a few seconds.
2. 2. Remove the tomatoes from the water and peel off the skin.
3. 3. Cut the tomatoes into quarters and remove the core.
4. 4. Dice the tomatoes into small cubes.
5. 5. Wash the remaining vegetables and prepare them.
6. 6. Remove the seeds from the bell pepper.
7. 7. Cut all the vegetables into cubes of about 1 to 2 cm.
8. 8. Peel the onion and the garlic.
9. 9. Dice the onion finely.
10. 10. Heat the oil in a large pan.
11. 11. Add the cut vegetables (except the tomatoes) and the onion to the pan.
12. 12. Simmer the vegetables over low heat, stirring occasionally, for 30 minutes.
13. 13. Press the garlic into the pan.
14. 14. Add the diced tomatoes.
15. 15. Heat the mixture briefly.
16. 16. Season with salt, pepper, and thyme.
17. 17. Hollow out the zucchini round by round.
18. 18. Fill the zucchini with the vegetable mixture.
19. 19. Garnish the dish with fresh basil.

Nutrition per serving

• kcal: 145
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 15 g