Mediterranean casserole

Ingredients for 5 servings:

• 500 g tomatoes
• 2 zucchinis
• 200 g sheep’s cheese
• 250 g bulgur
• 200 g cream cheese
• 400 ml vegetable stock
• 1 sprig rosemary
• 4 sprigs of lemon thyme
• 1 clove(s) garlic
• salt and pepper
• 1 tbsp olive oil for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

with bulgur and fresh herbs, vegetarian

Wash the tomatoes and zucchini and remove the stems. Slice the tomatoes, thinly slice the zucchini, dice the feta cheese, and peel and chop the garlic. Pick and finely chop the rosemary sprigs and the thyme leaves, but keep them whole. Bring the vegetable stock to a boil and whisk in the cream cheese. Set aside and add the herbs and chopped garlic. Place the tomatoes and zucchini slices in a large bowl. Sprinkle the bulgur wheat over the top, shaking it several times to distribute it evenly. Season with pepper and a little salt. Brush a rectangular baking dish with olive oil, pour in the vegetable-bulgur wheat mixture, and pour over the vegetable stock. Spread the diced feta cheese on top and place the dish in an oven preheated to 160°C (fan oven). Bake the casserole for 50 minutes, then cover with aluminum foil for the last 15 minutes. We always serve it with a nice fresh lettuce.