Cut the cooked ham into tender strips and sauté in olive oil in a frying pan. Later add the bite-sized vegetable bites.
At the beginning add the kohlrabi, then the fennel, celery, snow peas and at the end of the cooking time add the shallots cut into tiny pieces and the zucchini. Season the pan dish with garlic or chili, salt and pepper.
When all the vegetables are in the frying pan, deglaze with clear soup and simmer over medium heat for about 8 to 10 minutes without a lid.
Serve with new potatoes or pita bread. It goes well with a chilled rose or a pilsner.
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!
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