Cauliflower and zucchini casserole with tuna

Ingredients for 3 servings:

• 150 g cauliflower
• 250 g zucchini
• 150 g pasta, e.g. spirelli
• 1 can of tuna in oil, approx. 130 g
• 5 tomatoes, dried in oil
• 2 eggs
• 80 ml milk
• 1 tbsp tomato paste
• 2 tsp Italian herbs, dried
• salt and pepper
• 150 g grated cheese, e.g. Gouda and Tilsiter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for a casserole dish

Cook the pasta in salted water for about 7 minutes. Divide the cauliflower into small florets. Wash the zucchini and cut into cubes. Cook both for 7 minutes. Drain the tuna well and tear it into pieces. Cut the sun-dried tomatoes into small pieces. Whisk the eggs with tomato paste, herbs, salt and pepper, and milk. Place the pasta, vegetables, tomatoes, and tuna in a baking dish. Mix everything well and pour the egg and milk over it. Sprinkle the grated cheese over the casserole; you can add more cheese to taste. Bake the casserole in a preheated oven at 180°C (top/bottom heat) for about 20-25 minutes on the middle rack.