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Tomato and zucchini casserole

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Ingredients for 2 servings:

  • 2 zucchinis
  • 4 large tomatoes
  • 6 sage leaves
  • ½ bunch thyme
  • 400 g leaf spinach, frozen
  • 400g mozzarella
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Slice the zucchini and season with salt. Cut the tomatoes into approximately 1 cm thick slices. Chop the sage. Pluck the thyme leaves from the stems and finely chop. Defrost the spinach, squeeze dry, and season with salt and pepper. Thinly slice the mozzarella. First, place the spinach in a baking dish. Pat the zucchini dry and layer it alternately with the tomatoes and mozzarella in the baking dish. Season with salt and pepper. Top with mozzarella. Sprinkle the chopped herbs over the top and bake in a preheated 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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Tomato and zucchini casserole