Ingredients

The following ingredients have 4 Servings
  • 3 onions
  • 2 garlic cloves
  • 1 carrot
  • 1 pc Manchego (2 oz.)
  • 10 tomatoes (about 28 oz.)
  • 1 Tbsp olive oil
  • 0.5 cup Vegetable broth
  • salt
  • peppers
  • 2 tsps sweet ground paprika
  • 1 tsp dried thyme
  • 3 Tbsps Spelt flour
  • 3 zucchini
  • 1.5 Tbsps Canola oil
  • 3 Tbsps breadcrumbs

Instruction

  • Peel the onions and chop finely. Peel garlic cloves and very finely chop.
  • Rinse carrot, peel and cut into small dice. Finely grate the cheese.
  • Plunge tomatoes into boiling water, remove, rinse in cold water and remove the skins. Cut out stems and dice the flesh into small cubes.
  • Heat the olive oil in a pot and sauté the onions and garlic until translucent. Add carrot cubes and sauté 3-4 minutes.
  • Add diced tomatoes and vegetable broth. Season with salt, pepper and paprika. Add thyme and cook for 10-12 minutes over medium heat.
  • Meanwhile, put the flour on a plate. Brush zucchini, rinse, wipe dry and cut into approximately 3/4 inch cubes. Season with salt and coat with flour.
  • Heat 1 tablespoon canola oil in a large frying pan and fry the zucchini cubes over medium heat, stirring constantly until light brown.
  • Coat a baking dish with the remaining canola oil. Layer in zucchini and tomato mixture. Sprinkle with breadcrumbs and grated Manchego. Bake in a preheated oven at 400°F until golden brown, about 20 minutes.