Baked Zucchini

For Baked Zucchini, cut the zucchini into slices, briefly scald in salted water, cool, dry and season with salt.

Mix together flax seeds, whole grain crumbs, sesame seeds and chopped sunflower seeds.

Beat egg and water, roll zucchini slices in spelt flour, pull through egg and coat with breadcrumb-seed mix. Fry in a little oil on both sides.

Scald tomatoes, cool, remove skin and cut into cubes.

Finely dice garlic and onion and sauté in oil. Add herb salt and tomato cubes and stew. Add vegetable soup and paradeis pulp and let the sauce simmer a little. Flavor with chopped herbs.

Serve the baked zucchini with the tomato sauce.

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