Turkey schnitzel topped with vegetables

Ingredients for 4 servings:

• 600 g turkey schnitzel
• 6 tbsp rapeseed oil
• 400 g zucchini
• 300 g tomatoes
• 175 g cheese, grated
• salt and pepper
• cumin

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

for the large round table, quick and easy to prepare

Rinse the schnitzel with cold water, pat dry, and cut into medallions. Whisk the oil with a little salt, pepper, and cumin. Marinate the meat with it, cover, and let it marinate for 2 hours. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Wash and trim the zucchini and tomatoes, and cut into fairly thin slices. Grease a baking sheet and stack the zucchini first, then the turkey medallions, and then the tomatoes. Season the vegetables with salt and sprinkle with grated cheese. Bake on the middle rack for about 20 minutes. You can easily prepare the baking sheet a few hours in advance, chill it, and then sprinkle with cheese just before baking.