Baked Zucchini on Tomatoe Roast

Instagram by simply_veggo

INGREDIENTS

. 2 yellow zucchini
. yellow pepper
. 2 cans of pealed tomatoes
. 3 yellow onions
. 3 cloves of garlic
. 300g green peas
. salt, pepper, oregano, basil, thyme, rosemary
. 1 cup of polenta
. vegetable stock
. olive oil

PREPARATION

. preheat the oven
. cut 1 onion into half and slice it
. heat olive oil in a pan, add the onion slices and let them get glaced
. add the can tomatoes and reduce it
. add chopped garlic
. flavour it with salt, pepper, oregano, basil, thyme, and rosemary

. dice an onion and and get it glaced in a pan with olive oil
. add 2 cups of vegetable stock and let it boil up
. add the polenta
. reduce the heat and stir it until its ready

. dice an onion and and get it glaced in a pan with olive oil

. dice the yellow pepper and add it into the pan with the green peas

. cut the zucchini into half and hollow it out

. spread it with olive oil and flavour it

. put the pepper-pea mix into the zucchini and top it with the polenta

. spread the tomato sauce in a casserole

. put the zucchini onto the tomato sauce

. with air circulation and 200°C for about 30 minutes in the oven