Vegetable casserole "Three Cheese"

Ingredients for 2 servings:

• ½ large zucchini
• 2 medium-sized beefsteak tomatoes
• ½ m.-large peppers
• 1 small garlic clove(s)
• 2 tbsp olive oil
• 200 ml tomato sauce
• 100 g feta cheese
• 100g mozzarella
• 100 g Edam cheese, grated
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, quick and vegetarian

First, slowly heat the olive oil in a pan. Thinly slice the garlic clove and add it to the warmed oil, tossing briefly. While the oil is heating, wash the zucchini and tomatoes and cut them into 0.5-1 cm thick slices. Wash the bell peppers, remove the seeds, and cut them into bite-sized pieces. Season the zucchini and bell peppers with salt and pepper and fry them gently on both sides in the hot pan for about 3 minutes. Meanwhile, slice the mozzarella and dice the feta. Preheat the oven to 180°C. Cover the bottom of a suitable baking dish with 3 tablespoons of the tomato sauce and then alternate layers of zucchini, bell peppers, tomatoes, and mozzarella slices. Spread the diced feta over the top and add the remaining tomato sauce. Sprinkle the grated Edam cheese on top. Place the casserole in the oven for 15 minutes. If desired, you can then grill for a few more minutes.