Zucchini and tomato casserole

Ingredients for 3 servings:

• 2 m.-large zucchini, up to large
• 3 onions
• 6 tomatoes
• 1 tbsp processed cheese
• Flour
• salt and pepper
• oregano
• 100 g cheese (grated Gouda)
• olive oil
• Vegetable broth (instant)
• 1 cup cream as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Preheat oven to 180°C. Slice the zucchini, onions, and tomatoes. If you don’t like firm vegetables, you can briefly fry the zucchini in a pan or boil them briefly. I prefer the zucchini a little firmer, though, so I don’t do that. Then layer the zucchini, tomatoes, and onions alternately in a baking dish. End with the tomatoes or onions, as zucchini browns quickly if they’re on top. Heat olive oil in the pan, add flour, and top with water (to make a roux). Add a little vegetable stock powder and a tablespoon of processed cheese. Season the sauce with salt and pepper. If you’re not so conscious of the calories and the sauce isn’t creamy enough, you can also add 100 ml of cream. Pour the sauce over the layered vegetables. Then sprinkle with oregano, if desired, and cover with cheese. Place the casserole in the oven for about 35-40 minutes (25-30 minutes is enough if you’ve already cooked the zucchini), until the cheese has melted nicely. You can also cook the casserole without a roux and just pour over a little vegetable stock instead, for those who are calorie-conscious, but I personally prefer the casserole a little creamier. Serve with rice or baguette.