Zucchini casserole with tuna

Ingredients for 3 servings:

• 500 g zucchini
• Salt and pepper, black from the mill
• 4 pepper, pickled, mild
• 1 can of tuna, natural
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 can/n tomato(s) (Pizza tomatoes, 400 g)
• 1 tsp rosemary, dried
• 100 g cheese, Gouda or Bel Paese

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and wash the zucchini, cut into thin slices, and arrange them in a baking dish in a layered manner. Season with salt and pepper. Drain the peppers thoroughly and cut into rings. Drain the tuna, roughly shred it with a fork, and add it to the zucchini along with the peppers. Peel and finely dice the onion and garlic. Heat the oil in a small saucepan. Fry the onion and garlic until translucent. Remove the pan from the heat, add the pizza tomatoes and rosemary, and season the sauce generously with salt and pepper. Pour the tomato sauce over the ingredients in the dish. Coarsely grate the cheese and sprinkle it on top. Bake on the middle rack of a preheated 200°C oven for about 25 minutes. Serve with ciabatta and a green salad.