Peel onions, chop finely and sauté in oil until translucent. Add coarsely chopped green onions and sauté briefly. Clean peppers and zucchini, cut into small cubes. Peel tomatoes, cut into cubes and add to peppers and zucchini. Season with thyme and rosemary and cook until al dente. Fold in paradeis pulp and season.
Our tip: Zucchini are tender in taste and therefore also well suited for children.
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