Mexican zucchini lasagna with nacho-lime crunch

Ingredients for 4 servings:

• 500 g zucchini
• n. B. Oil
• 1 bell pepper
• 3 carrots
• 2 spring onions
• 1 clove(s) garlic
• 4 beefsteak tomatoes
• 1 small can of corn
• 1 can kidney beans (425 g)
• 100 g cream cheese
• 100 ml milk
• 200 g cheese, grated
• 1 lime(s)
• 100 g nacho(s), salty
• salt and pepper
• oregano
• rosemary
• Sugar, alternatively honey

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

simple, vegetarian

Wash the zucchini and slice into thin, long slices. Preheat the oven to 200°C (400°F) on a grill. Spread the zucchini on a baking sheet, brush with oil, and grill for about 10 minutes, until at least tender but not browned. Remove from the oven and reduce the oven setting to 170°C (350°F). Finely dice the bell peppers, peel, and grate the carrots. Chop the garlic and spring onions. Dice the tomatoes. Heat a pan with neutral oil, sauté the spring onions, bell peppers, carrots, and garlic. Add the tomatoes. Drain the corn and kidney beans and add them as well. Sauté briefly again, then pour in the milk. Stir in the cream cheese and let it sit for a while. Meanwhile, crumble the nachos into a bowl and grate the lime zest into the nacho crumbles. Add the lime juice to the vegetable mixture in the pan. Season the vegetables with salt, pepper, oregano, rosemary, and sugar (or honey). In a casserole dish, alternate layers of vegetable mixture with zucchini, sandwiching the zucchini like lasagna sheets. The last layer should be the vegetable mixture. Sprinkle with cheese and bake in the oven for about 25-30 minutes. Let cool briefly, cut into portions, and serve sprinkled with nacho-lime crumbs.