Zuchini tomato skillet

3 courgettes

1 onion

1 clove of garlic

3-4 bay leaves

4-5 stalks of rosemary

1/2 tube tomato paste

1 can of tomatoes

salt

Pepper

Olive oil

Wash, clean and dice the zucchini. Peel the onions and garlic and cut them into small cubes as well. Heat the pan, add the olive oil, first the onions, then the zucchini and finally the garlic. Sauté very briefly, immediately add the tomato paste and sauté. Deglaze with the can of tomatoes, add the herbs, salt and pepper and simmer everything together for about 10 minutes. Super delicious as a topping tastes here humus, or mint coconut yogurt.

Thanks to Bettina Meinert for this delicious recipe.