Bread – zucchini – casserole

Ingredients for 2 servings:

• 3 small zucchini (approx. 600 g)
• 5 tbsp olive oil
• 2 garlic cloves
• 2 tbsp tomato paste
• 2 tbsp white wine
• 2 basil leaves, finely chopped
• Pepper, white, from the mill
• 400 g bread(s) (wholemeal)
• ½ tsp thyme, dried
• 250 g cheese (Emmental), grated
• Salt

Instructions

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

Wash and trim the zucchini and cut it lengthwise into thin slices. Heat 2 tablespoons of oil in a large pan. Peel the garlic, press it through a press, and fry briefly. Briefly fry the zucchini slices in batches on both sides, adding a little oil to the pan every now and then. Remove the garlic from the pan with the first batch. Set the cooked slices aside. Whisk together the tomato paste and white wine, season with finely chopped basil, salt, and pepper. Return the zucchini slices to the pan. Pour in the tomato paste sauce and mix everything together. Preheat the oven to 225°C. Dice the bread 1 cm and toast in the remaining heated oil in a high pan over medium heat for 10 minutes, stirring occasionally. Season with salt, pepper, and thyme. Mix in half of the cheese. Line the bottom of a greased baking dish with zucchini slices. Distribute half of the bread cubes. Then add another layer of zucchini and the remaining bread, then top with a final layer of zucchini slices. Sprinkle with the remaining cheese and bake the casserole in the center of the oven for 15 minutes. Serve hot.