Cook the bell bell pepper vegetables the day before:
Clean the peppers, onions and zucchini and cut them into lozenges.
In a saucepan, melt a little sugar, extinguish with water and balsamic vinegar vinegar. Add the vegetables, bring to the boil briefly and add the oil and the sprig of thyme. Leave the vegetables to stand for about 24 hours.
Cut the cheese into cubes of about 1.5 x 1.5 cm, roll in flour and beaten egg on the other side, coat in breadcrumbs, fry quickly in hot oil or possibly fat until golden brown and drain on kitchen roll.
Season lightly with pepper and salt and serve on the slightly (!) warmed paprika.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!