Zucchini casserole with sausage balls

Ingredients for 3 servings:

• 350 g pasta
• 1 large zucchini
• 1 carrot(s)
• 10 small tomatoes
• 2 spring onions
• 1 large onion(s)
• 1 piece(s) celeriac, a small piece
• 3 sausages (snails)
• 1 garlic clove(s)
• 1 tsp rapeseed oil
• 1 tbsp olive oil
• 1 tsp tomato paste
• some powdered sugar
• 1 tsp Vegeta
• 200 ml water
• 1 shot of white wine
• some soy sauce
• some garden herbs, fresh, finely chopped
• 1 tsp sauce thickener
• 3 slices of Gouda for gratinating

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Fighting the zucchini glut

Peel the zucchini, cut into wedges, remove the seeds and soft parts, and cut the zucchini into pieces about 5 mm thick. Quarter the tomatoes. Finely chop the spring onions. Chop the garlic clove. Place everything in a bowl, add a tablespoon of olive oil and a little soy sauce. Season with fresh garden herbs, mix everything together, and set aside. Finely chop the celery root and onion, and cut the carrot into thin strips. Roll out the sausage rolls, peel off the skin, and cut into pieces about 1 cm wide. Heat 1 teaspoon of rapeseed oil and fry the sausage pieces until crispy. Add the sausage pieces to the zucchini bowl. Cook the pasta for about 2 minutes less than the package tells you to. Add 1 teaspoon of olive oil to the pan, add the onion, celery root, and carrots, and sauté until translucent. Add a little powdered sugar and a teaspoon of tomato paste and fry. Deglaze with a generous splash of white wine and reduce the heat. Stir 1 teaspoon of Vegeta into 200 ml of water and add to the pan. Add the vegetables, pasta, and 1 teaspoon of sauce thickener, then stir well. Transfer everything to a buttered casserole dish, cover with 3-4 slices of Gouda cheese, and bake in the oven at 200 degrees Celsius for 20 minutes.