John Myers
Ingredients for 2 servings:
- 1 zucchini
- 1 bell pepper(s)
- 200 g mushrooms
- 1 pack of tomatoes, pureed (tetra pack)
- some Parmesan
- some cheese (Gouda), grated
- some arugula
- e.g. salt and pepper
- n. B. Spice mix, Italian (to taste)
- e.g. fat, for the casserole dish (if required)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Low-carb, vegetarian
Clean the vegetables and cut into bite-sized pieces. Place everything in a coated or greased baking dish. Season the passata with salt, pepper, and Italian seasoning to taste and spread over the vegetables. Then add a little Parmesan cheese. Spread the arugula evenly over the dish and sprinkle everything with grated cheese. Bake the casserole for about 30 minutes in a preheated oven at 180°C (top/bottom heat) until golden brown. The vegetables will still be slightly firm to the bite. The cooking time can be increased or decreased as desired. Since my boyfriend loves meat, I’ve also made this dish with small meatballs. Simply season the minced meat half/half with salt, pepper, and the Italian seasoning, just like the passata, and add a finely diced onion. Roll the mixture into small balls and spread them on top of the vegetables.
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