in Recipes

Vegetarian zucchini, eggplant and tomato casserole

updated

Spread the love

Ingredients for 2 servings:

  • 1 zucchini
  • 1 small eggplant(s)
  • 1 tomato(s)
  • 2 tbsp olive oil
  • 100 g cheese, grated
  • some feta cheese
  • 250 g tomato sauce
  • Salt
  • some herbs, Italian

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Slice the zucchini and eggplant lengthwise and cut each half into approximately 5 cm long pieces. Cut the tomato into long slices. Drizzle a little olive oil and salt over the vegetables. Then pour the tomato sauce over them and season with the Italian herbs. Finally, grate the cheese and feta cheese over them. Place the casserole in the oven at 200°C (top/bottom heat) for 30 minutes. Enjoy.

Facebook Comments

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.

Vegetarian zucchini, eggplant and tomato casserole

Fennel and radicchio salad with honey and mustard dressing