Exotic fiery zucchini and tomato gratin

Ingredients for 4 servings:

• Butter for the mold
• 1 m.-large zucchini
• 3 m.-large tomato(s), fully ripe
• 2 tsp oregano
• 2 tsp black pepper, freshly ground
• 1 tsp salt
• 3 tbsp olive oil
• 160 g mountain cheese
• 2 tbsp breadcrumbs
• 2 tbsp coconut, grated
• 2 tbsp, heaped sambal (avocado sambal), see recipe in my profile
• 2 tbsp, heaped sambal (ginger sambal), see recipe in my profile
• 80 ml coconut milk, creamy
• 20 ml orange juice
• 1 tbsp, heaped Sambal Bajak Ayunani, see recipe in my profile
• 1 tbsp flour
• 1 pinch of salt
• 1 large pepper, red
• Dill, fresh sprigs
• Peanuts, candied with palm sugar
• flowers and leaves

Instructions

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

Recipe from Indonesia. Original title: Kue dadar dengan sujini-tomat dan sambal alpokat

Cut the zucchini and tomatoes into 3 mm thick slices. Grease a medium-sized baking dish with butter. Mix the avocado sambal with the ginger sambal and spread it in the baking dish. Spread half of the grated mountain cheese on top. Stack the zucchini slices in the dish, alternating with the tomato slices, like roof tiles. Sprinkle with salt, pepper, and oregano. Drizzle with olive oil. Bake in the preheated oven for 10 minutes. Meanwhile, make a creamy sauce from the coconut milk, orange juice, salt, flour, and sambal bajak ayunani. Spread it over the tomato and zucchini layer and bake for another 5 minutes using the top heat until the coconut cream has set. Mix the breadcrumbs, desiccated coconut, and the remaining cheese and sprinkle over the coconut cream. Continue baking using the top heat until the crumble turns light brown. Meanwhile, cut the red peppers into rolls and deseed them under running water. Remove the zucchini and tomato gratin from the oven, garnish, and serve immediately.