1 can chunky tomatoes
1 onion
2 cloves garlic
2 tbsp tomato paste
1 pinch chili
1 tsp sugar
100g vegetable broth
2 tbsp olive oil

3 zucchini
300g feta
200g wheat flour, type 405
salt, pepper, sugar
2 tbsp. neutral oil or baking spray

For the sauce, saute diced onions and finely chopped garlic in olive oil without turning color. Add tomato paste. Then add the tomatoes, vegetable broth and spices.

For the waffles or zucchini cakes, roughly slice the zucchini and let them steep for 20 minutes mixed with 1 tsp salt and 1/2 tsp sugar. Squeeze them well.

Crumble the feta and reserve 50g for the topping.

Then mix all the ingredients for the zucchini wafers or cakes.

Fry them in a frying pan in oil until golden brown on each side, take them out and fry them again on a lower heat. Fry for 5 minutes on each side. I used an ice cream scoop to make the size out of the batter and then flattened them in the pan.

I baked the waffles in a Belgian waffle iron until they were nice and crispy. The time varies depending on the waffle iron. I'm thinking 5-7 minutes.

Chop the parsley and stir it into the sauce or top it over the plates.