Ratatouille with Mozzarella

Sauté garlic, zucchini, bell bell pepper, onion and tomato wedges in hot oil, turning, for 5 min. Season with salt, bell pepper and paprika powder. Add tomato puree, basil and rosemary. Simmer on low heat for 15 min. Just before the end of the cooking time, add mozzarella. Season again.

Serve with: baguette

Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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