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Zucchini and mozzarella casserole

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Ingredients for 4 servings:

  • 2 large zucchini
  • 80 g flour
  • 4 tbsp oil
  • 600 g tomatoes, pureed
  • 400g mozzarella
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian

First, wash and trim the zucchini, cut it into 0.5 cm thick slices, and coat in flour. Heat the oil in a pan, add the zucchini slices, and fry briefly on both sides until browned. Season with salt and pepper. Preheat the oven to 200°C (top/bottom heat) (180°C fan/convection oven). Slice the mozzarella. Place half of the passata in an ovenproof casserole dish and arrange the zucchini slices next to each other. Sprinkle the remaining passata on top and finish with the mozzarella slices. Place the casserole in the oven and bake for about 20 minutes, until the cheese is golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Zucchini and mozzarella casserole