Zucchini in Gorgonzola Cream

For the zucchini in Gorgonzola cream, first peel and finely dice the onion and garlic.

Wash the zucchini and the bell bell pepper. Cut the zucchini into cubes of about 1cm. Halve the bell bell pepper, remove the core and also cut into small cubes.

Heat the oil in a pan and fry the onion until translucent.

Add the garlic and fry for a while before adding the diced zucchini and bell bell pepper.

Stir-fry everything together for a while and then deglaze with the vegetable soup.

Cover and simmer on medium heat for about 5 minutes.

Add the Gorgonzola and let it melt on the vegetables in the covered pan.

Meanwhile, whisk the sour cream with 1 tablespoon flour and then stir into the vegetables. Bring to a boil again until the sauce starts to become creamy.

Ready are your zucchini in gorgonzola cream – bon appétit.

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