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Layered colorful vegetable casserole

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Ingredients for 2 servings:

  • 2 small zucchini
  • 1 eggplant(s)
  • 300 g tomatoes
  • 1 cup crème fraîche with herbs
  • 1 pack of mozzarella
  • some water
  • Sea salt
  • Spices)
  • some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the vegetables, halve the eggplant, and cut everything into thin slices. If necessary, use a mandoline for the zucchini. The tomatoes and eggplant should be sliced ​​by hand. The thinner the slices, the better the flavor. Layer the vegetables in a large casserole dish according to color until all the vegetables are used up. Drizzle with olive oil and season well with sea salt and herb seasoning. Finely dice the mozzarella. Then, mix the crème fraîche with a little water until smooth and mix with the mozzarella. Season again. Spread the cream cheese mixture over the casserole. Place in the oven at 200 degrees Celsius (top/bottom heat) for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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