Mediterranean potato noodle casserole

Ingredients for 2 servings:

• 500 g Schupfnudeln from the refrigerated section or homemade
• 1 large zucchini
• 200 g cherry tomatoes
• 1 ball of mozzarella
• 1 onion(s)
• some basil, fresh
• 2 tsp tomato paste
• Paprika powder
• salt and pepper
• 1 cup of natural yogurt
• 1 tbsp lime juice
• some herbs (e.g. parsley or 8-herb mixture), fresh or frozen
• e.g. olive oil
• some broth or white wine, if necessary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 200°C (fan oven). Finely dice the zucchini and onions, and halve the tomatoes. Heat a generous amount of olive oil and fry the zucchini and onions over medium heat for a few minutes. Add salt, pepper, and paprika. Once the vegetables are more or less cooked through, add the tomato paste and mix. Deglaze with a little stock or white wine, if desired, and add the tomatoes and a few fresh basil leaves. Fry everything for 2-3 minutes and then transfer to a baking dish. Fry the dumplings in a little olive oil until they begin to brown. Meanwhile, finely chop the mozzarella. Mix the fried dumplings with the vegetables and sprinkle with the cheese. Tip: If you have any other spicy cheese left over (e.g., Cheddar, mountain cheese, etc.), you can mix it with the mozzarella to give the dish a little more flavor. Place the casserole dish in the oven and bake until the cheese is nice and crispy (approx. 10-15 minutes, depending on your oven). Meanwhile, mix the yogurt with lime juice and herbs of your choice. Serve the casserole on plates, garnishing each with 2-3 tablespoons of the yogurt sauce.