Kritharaki casserole with zucchini, peppers and feta

Ingredients for 4 servings:

• 100 g Kritharaki (rice-shaped noodles)
• 2 small zucchini
• 1 bell pepper(s), orange
• 1 bell pepper(s), red
• 1 shallot(s)
• 3 tbsp tomatoes, pureed
• 1 tsp dried Greek herbs or herbs de Provence
• Paprika powder, sweet
• Salt and pepper, ground
• 200 g feta cheese
• 70 g Gouda, grated
• 1 chili pepper(s), mild, if desired
• 1 tbsp rapeseed oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian, easy to prepare

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) fan/convection oven. Cook the kritharaki noodles according to the instructions and drain. Meanwhile, wash the zucchini and bell peppers. Cut both vegetables into small pieces and set aside separately. Peel and finely chop the shallot. Heat the oil in a non-stick pan and sauté the diced shallots. Add the zucchini and fry for about 3-4 minutes. Add the bell peppers, herbs, and spices. Crumble or chop the feta, add it, and let it heat through. Add the passata and stir well. Season the vegetables to taste, then add the kritharaki and mix well. Transfer the mixture to a baking dish and sprinkle with the Gouda cheese. If desired, scatter the finely chopped chili pepper on top. Bake the casserole for about 15 minutes, until the cheese has melted into a golden yellow.