Tomato and zucchini vegetables with meatballs

Name: Tomato and zucchini vegetables with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Courgettes (about 600 g); 500 g Tomatoes; 2 medium-sized onions; 2 Garlic cloves; 1 collar Parsley; 1 bunch/pot of thyme; 3 TABLESPOONS Olive oil; 3 fine uncooked bratwursts (à approx. 125 g); 1 TEASPOON Instant vegetable stock; 7-10 Tbsp coarse sea salt; 7-10 Tbsp black pepper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Courgettes (about 600 g)
500 g Tomatoes
2 medium-sized onions
2 Garlic cloves
1 collar Parsley
1 bunch/pot of thyme
3 TABLESPOONS Olive oil
3 fine uncooked bratwursts (à approx. 125 g)
1 TEASPOON Instant vegetable stock
7-10 Tbsp coarse sea salt
7-10 Tbsp black pepper

Directions

1
Wash and clean the zucchini and tomatoes. Quarter the tomatoes, cut the zucchini into slices. Peel onions and garlic. Chop onions coarsely, crush garlic finely. Wash herbs and chop roughly.
2
Heat oil. Press sausage mixture as balls directly from the skin into the hot oil. Fry the meatballs in the oil for about 5 minutes until golden brown. Take out. Fry the zucchini in the hot oil while turning for about 5 minutes. Add the tomatoes and fry briefly. Add herbs and balls again. Add approx. 1/4 litre water, bring to the boil and stir in the stock. Stew everything for about 5 minutes.
3
Add the tomatoes and fry briefly. Add herbs and balls again. Add approx. 1/4 litre water, bring to the boil and stir in the stock. Stew everything for about 5 minutes. Season with salt and pepper. Tastes good with farmhouse bread