crumbly zucchini and tomato casserole

Ingredients for 3 servings:

• 500 g zucchini
• 500 g beefsteak tomatoes
• 1 m.-sized onion(s)
• 100 g poultry sausage
• 3 tbsp extra virgin olive oil
• 30 ml water, alternatively vegetable broth
• Salt and pepper, freshly ground
• 100 g Cheddar, mild, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

for the Omnia oven

Wash the zucchini, remove the stems and blossom ends, and slice into approximately 4 mm thick slices. Set aside. Wash the tomatoes (I used a large 514 g oxheart tomato). Remove the stems from the tomato(s) and slice them into approximately 6-8 mm slices. Halve very large slices so they fit easily in the Omnia oven. Also set aside. Peel the onion and slice into 2 mm thick slices, pressing the slices apart to form rings. Set aside. Cut the meat sausage into 5 mm thick slices. Drizzle 1 tablespoon of olive oil into the Omnia oven. Then layer. Season each layer of zucchini and tomato generously with salt and pepper and drizzle each with 1 tablespoon of olive oil. Start with the zucchini, then layer tomatoes, onion rings, meat sausage, more zucchini, tomatoes, the last onion rings, and the last zucchini, making the last layer of zucchini. Pour the water into the dish and spread the coarsely grated Cheddar cheese over the zucchini. Bake on top of the stove at 1/3 of the gas flame. Increase the heat to high for the last 10 minutes. The tomatoes will create plenty of liquid. We only need the 30 ml of water to prevent sticking at the beginning. Tip: The casserole can also be prepared in a regular oven in a casserole dish. Bake at 165°C for about 40 minutes.