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Tomato and zucchini casserole

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Ingredients for 2 servings:

  • 2 tomatoes
  • 1 large zucchini
  • 1 tbsp olive oil
  • 1 garlic clove(s), squeezed
  • 1 can tomatoes, chopped
  • 1 tsp rosemary
  • e.g. salt and pepper
  • e.g. chili flakes
  • 50 g cheese, grated
  • some olive oil for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Simple and vegetarian.

Slice the tomatoes, trim the zucchini, halve it lengthwise, and slice it. Heat the oil in a pan, sear the zucchini slices, add the garlic, and fry briefly. Add the canned tomatoes and rosemary. Season with salt, pepper, and chili flakes. Preheat oven to 200°C (180°C fan-assisted). Brush a baking dish with olive oil. Alternate the tomatoes and zucchini in the baking dish. Season again with salt, pepper, and chili flakes. Sprinkle the casserole with cheese and bake for about 15-20 minutes. Approx. 276 kcal per serving.

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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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