Zucchini au gratin with ratatouille

Name: Zucchini au gratin with ratatouille
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 baby onion; 1–2 Garlic cloves; 2 Peppers; 1 Aubergine; 4 Tomatoes; 2-3 stem(s) Rosemary and thyme; 2-3 TABLESPOONS Olive oil; 1 Bay leaf; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 large zucchini (e.g. yellow); 2 TABLESPOONS Vegetable broth; 200 g Rice

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 baby onion
1–2 Garlic cloves
2 Peppers
1 Aubergine
4 Tomatoes
2-3 stem(s) Rosemary and thyme
2-3 TABLESPOONS Olive oil
1 Bay leaf
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 large zucchini (e.g. yellow)
2 TABLESPOONS Vegetable broth
200 g Rice

Directions

1
Peel and chop the onion and garlic. Clean, wash and chop the peppers and eggplant. Wash and chop the tomatoes. Wash and chop the herbs.
2
Heat 1-2 tablespoons of oil. Sauté onion, paprika and eggplant for 2-3 minutes. Fry garlic, herbs and bay leaf for about 2 minutes. Sweat tomato paste briefly. Add tomatoes and 150 ml water, bring to the boil.
3
Season with salt, pepper and sugar. Let simmer for about 5 minutes.
4
Wash the zucchini, dab dry, halve lengthwise and remove seeds. Fry on the cut surface in 1 tablespoon of hot oil. Remove, season and place on the fat pan of the oven. Pour in ratatouille.
5
Dissolve the stock in a good 1 l of hot water and pour onto the fat pan. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-30 minutes. Meanwhile cook the rice in 400 ml of boiling salted water for about 20 minutes.
6
Dress everything.