1 Peel the onions and chop finely. Peel garlic cloves and very finely chop.
2 Rinse carrot, peel and cut into small dice. Finely grate the cheese.
3 Plunge tomatoes into boiling water, remove, rinse in cold water and remove the skins. Cut out stems and dice the flesh into small cubes.
4 Heat the olive oil in a pot and sauté the onions and garlic until translucent. Add carrot cubes and sauté 3-4 minutes.
5 Add diced tomatoes and vegetable broth. Season with salt, pepper and paprika. Add thyme and cook for 10-12 minutes over medium heat.
6 Meanwhile, put the flour on a plate. Brush zucchini, rinse, wipe dry and cut into 2 cm (approximately 3/4 inch) cubes. Season with salt and coat with flour.
7 Heat 1 tablespoon canola oil in a large frying pan and fry the zucchini cubes over medium heat, stirring constantly until light brown.
8 Coat a baking dish with the remaining canola oil. Layer in zucchini and tomato mixture. Sprinkle with breadcrumbs and grated Manchego. Bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 20 minutes.