John Myers
Contents
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Ingredients
- 7 Large potatoes, waxy
- Salt
- Olive oil
- 1 can Peeled tomatoes
- Oregano
- 2 Medium zucchini
- 250 g Sheep milk cheese
- 2 cloves Garlic
- 0,5 bunch Fresh mint
- Black pepper, freshly ground
- Crushed red pepper, optional
Instructions
- Preheat the oven to 250 ° C. Peel the potatoes and cut into thin slices. Wash the zucchini and cut into slices. Puree the peeled tomatoes and season with salt and oregano. Coarsely mash the sheep's cheese, finely grate the garlic and pluck the fresh mint leaves from the stalks and roughly chop.
- Salt the potatoes and mix well with a few dashes of olive oil, pour into a large ovenproof dish. Spread the pureed and seasoned tomatoes on top. Spread the zucchini slices on the tomato sauce, season with salt, pepper and sprinkle with a few dashes of olive oil.
- Mix the mashed sheep's cheese with the grated garlic and the chopped mint and spread loosely on the zucchini slices. Pour generously over olive oil and pepper again. If you like it spicy, you can spread chilli flakes or Pul Biber on the sheep cheese.
- Carefully close the fireproof pan with aluminum foil and place it in the preheated oven on the middle rail. Bake for about 45 to 50 minutes. After 35 minutes, remove the aluminum foil and bake the casserole golden yellow.
- Serve with fresh pita bread or baguette and tomato salad.
Nutrition
Serving: 100gCalories: 284kcalCarbohydrates: 0.8gProtein: 15.7gFat: 24.1g
