Buttermilk roll casserole

Ingredients for 1 servings:

• 3 rolls (buttermilk rolls for ready-baking), from the refrigerated section, ready-baked, preferably from the day before
• 1 m.-large zucchini
• 50 g processed cheese, preferably light (e.g. 2 wedges)
• 400 g Chinese cabbage, finely chopped
• 40 g muesli
• 1 tbsp jam
• some garlic paste with ginger
• some black cumin
• some spice mix, hot as desired
• 2 tbsp soy sauce
• 2 tbsp vegetable stock powder
• Onion granules, if available

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with Chinese cabbage, zucchini, processed cheese and muesli: delicious!

Cut the zucchini lengthwise into approximately 0.5 cm thick slices. Sprinkle a baking dish with a little vegetable stock powder and place the slices on top. This will allow some of the water to escape from the zucchini, preventing them from sticking in the oven. Cut the buttermilk rolls into approximately 0.5 cm thick slices and warm them a little more in the microwave or oven to dry them out. If they’re still too soft, there’s a risk that everything will be too soft later. The rolls should be able to absorb some of the liquid. Preheat the oven to 180°C (top and bottom heat). Meanwhile, sauté the Chinese cabbage in a pan with onions and vegetable stock powder until the water has evaporated. Place the zucchini in the oven for about 7 minutes. Add the processed cheese and seasonings to the Chinese cabbage and continue sautéing until there’s not much liquid left, just enough to prevent the rolls from becoming completely soggy. Stir in the muesli and cook for another 1-2 minutes. Briefly remove the zucchini from the oven and place the bread slices on top. Spread the Chinese cabbage mixture on top and bake everything in the oven for about 10-15 minutes. Bake on the middle or top rack, depending on your preference.