10 cherry tomatoes
Handful of oregano
Handful of parsley
2 bouillon cubes
3 c water
Chilli sauce or chilli oil
Some crusty bread or a grilled cheese for serving
Slice zucchini into ¼ inch thick rings and sauté in oil until al dente.
Boil kettle and in a big saucepan crumble in the bouillon cubes to the boiling water.
When the zucchini is cooked, add to the pan of broth, add tomatoes, roughly chopped herbs and bring to boil. Turn off heat and serve with the chilli oil and crusty bread or grilled cheese!