Kohlrabi and zucchini casserole with mushrooms

Ingredients for 2 servings:

• 1 kohlrabi
• 1 small zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 200 g mushrooms
• 1 egg(s)
• 100 cl milk
• 6 tbsp, heaped flour
• 4 tbsp, heaped sugar
• 3 tbsp, leveled sunflower oil
• ½ pack of baking powder
• 2 tbsp raisins
• 2 tbsp sunflower seeds
• 1 pinch of salt
• 2 pinches of pepper
• 1 pinch of caraway seeds
• some herbs

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

First, put the egg, milk, flour, sugar, sunflower oil, baking powder, and salt in a bowl and mix with a mixer. If you like, you can also add raisins and sunflower seeds. Then refrigerate for 30 minutes. Peel the kohlrabi and cut into small strips, then add the kohlrabi to a pot of salted water and simmer for 4 minutes. Drain the water, stir the sugar into the kohlrabi. Slice the zucchini and season with salt, pepper, and caraway. Season the canned (or fresh) mushrooms with pepper, herbs, mustard, and olive oil, if desired. Peel and slice the onion, then quarter the slices and finely chop the garlic clove. Take a small casserole dish (I used a 20 cm pan with high sides). Place a layer of kohlrabi on the bottom, then a layer of zucchini, then the onions, then the mushrooms and garlic. Top with kohlrabi again, and finally pour over the prepared topping. Place the pan in a preheated oven at 180°C for 50 minutes. I placed the pan in the lower third of the oven for the first 10 minutes, then in the upper third for the last 10 minutes to ensure the glaze browned nicely. If you do this, keep an eye on the oven.