Vegetable casserole with zucchini

Ingredients for 2 servings:

• 2 carrots
• 2 zucchinis
• 200 g mushrooms, fresh
• 1 onion(s)
• 1 chicory
• 1 tbsp sambal oelek
• 3 tbsp tomatoes, pureed
• salt and pepper
• Cayenne pepper
• n. B. water
• possibly chili pepper(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fewer calories are not possible

Mix the sambal oelek with a little water in a small baking dish and add some seasoning. Peel and slice the carrots and add them to the baking dish. Slice the zucchini and arrange them nicely on top of the carrots. Clean and halve the mushrooms and add them to the zucchini (or quarter them if larger pieces are needed). Add more seasoning (for those who like it spicy). Slice the onions into half rings and scatter them over the mushrooms. Sprinkle the passata on top. Remove the stalk from the chicory and remove the individual leaves. Cut them in half lengthwise and arrange them overlapping over the vegetables. Preheat the oven to 250°C (top/bottom heat) and place the vegetables in the oven, covered, for about 30-40 minutes. Then cover and reduce the heat to 150°C. Leave in the oven for another 5-10 minutes. Since this dish is completely fat-free and the ingredients are very low in calories, it’s ideal for a diet. For food combining, I recommend adding turkey. I don’t eat anything with it, but I do season it with a finely chopped hot chili pepper.