Soak the bread roll. Finely chop anchovies, garlic, onion. Pit half of the olives, chop. Cut zucchini into cubes. Chop parsley with rosemary.
Pluck thyme. Mix everything into the mince.
Squeeze the bread, add the egg, egg yolk and yogurt. Season with salt, bell pepper and paprika, knead together.
Cut into quarters.
Blanch (scald) tomatoes, skin, remove seeds, cut into quarters.
Preheat stove to 200 °C. Heat oil in roaster, sauté chopped shallots, garlic cloves. Add tomatoes, melanzane, potatoes, season with paprika, salt, pepper, rosemary, thyme, bring to boil.
Form meat dough into a body, decorate with the remaining olives, put on the vegetables, steam in the stove with the lid closed for 30 minutes, roast without the lid for 45 minutes.
Our tip: zucchini are tender in taste and therefore also good for children.