Greek zucchini casserole

Ingredients for 4 servings:

• 1 kg zucchini
• 3 onions
• 4 cloves garlic
• 4 tbsp olive oil
• 50 g smoked bacon, diced
• 4 beefsteak tomatoes
• 100 g sheep’s cheese
• 1 tbsp pine nuts
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the washed zucchini into 1/2 cm thick slices, season with salt and pepper, and dust with flour. Slice the peeled onions into rings, chop the garlic, heat the oil in a pan, and fry the zucchini until golden brown. Remove from the pan and set aside. Fry the onions, chopped garlic cloves, and smoked bacon in the pan for about 3 minutes. Slice the tomatoes. Layer the tomatoes and zucchini alternately in a baking dish. Sprinkle with the onion/garlic/bacon mixture and crumbled feta cheese. Bake in the middle of the oven at 180°C for 15 minutes. We like this best with baguette, but rice is also delicious.