Zucchini and Tomato Bake

Peel the onions and chop finely. Peel garlic cloves and very finely chop.

Rinse carrot, peel and cut into small dice. Finely grate the cheese.

Plunge tomatoes into boiling water, remove, rinse in cold water and remove the skins. Cut out stems and dice the flesh into small cubes.

Heat the olive oil in a pot and sauté the onions and garlic until translucent. Add carrot cubes and sauté 3-4 minutes.

Add diced tomatoes and vegetable broth. Season with salt, pepper and paprika. Add thyme and cook for 10-12 minutes over medium heat.

Meanwhile, put the flour on a plate. Brush zucchini, rinse, wipe dry and cut into approximately 3/4 inch cubes. Season with salt and coat with flour.

Heat 1 tablespoon canola oil in a large frying pan and fry the zucchini cubes over medium heat, stirring constantly until light brown.