Greek zucchini rice casserole à la Mäusle

Ingredients for 4 servings:

• 3 m.-sized zucchini, halved and sliced
• 1 pepper(s), red, cut into strips
• 1 large onion(s), finely diced
• 3 cloves garlic, finely chopped
• 300 g long grain rice
• 12 black olives, halved
• 400 g feta cheese, diced
• 200 g sour cream
• 200 g cream cheese, natural
• 500 ml water
• 5 tbsp mild ajvar
• 2 tbsp oregano, dried
• 1 tbsp parsley, dried
• salt and pepper
• chili

Instructions

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

Food combining recipe – carbohydrates

Preheat the oven to 200 degrees Celsius (top/bottom heat). In a large, deep, lidded casserole dish, loosely combine the zucchini, bell peppers, onion, garlic, feta cheese, rice, and olives, ensuring the rice is evenly distributed. Stir all ingredients for the topping until smooth. Season sparingly with salt and generously with pepper and chili. Pour over the zucchini and rice mixture and mix well. Place the lid on the casserole dish and cook the casserole for 30 minutes at 200 degrees Celsius, stir, and then cook for another 30 to 45 minutes (depending on how firm the rice should be) at 180 degrees Celsius. Let cool for 10 minutes and serve. Tip: Also tastes great reheated the next day. However, you may need to add a little more water.