Zucchinifächer

Ingredients

• 3 large zucchini
• 250 ml chicken broth
• 125 ml dry white wine
• 2 tsp herbs de Provence
• Salt
• ground pepper
• 1 pinch sugar
• 6 tomatoes
• 150 g mozzarella
• 1 handful fresh herbs (e.g., rosemary, oregano, thyme)
• 4 tbsp olive oil

Instructions

1. 1.

   Bring the chicken broth with wine, herbs de Provence, salt, pepper and sugar to a boil; blanch the zucchini in the stock for about 3 minutes, remove from heat and let cool in the broth.

2. 2.

   Slice the tomatoes and mozzarella into rounds.

3. 3.

   Take the zucchini out of the broth and reduce the broth by half.

4. 4.

   Cut the zucchini into slices about ½ cm thick, ensuring they still hold together at one end. Place the zucchini in a greased baking dish, fan them apart, and arrange tomato and mozzarella slices between the layers; pour the reduced broth over them.

5. 5.

   Sprinkle with herbs and drizzle olive oil on top.

6. 6.

   Bake in a preheated oven at 200 °C for about 12 minutes until golden.

7. 7.