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Zucchini and mint casserole

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Ingredients for 4 servings:

  • 800 g zucchini
  • 2 tbsp olive oil
  • 3 tomatoes
  • 1 can of tomatoes, approx. 425 g
  • 1 onion(s)
  • 2 garlic cloves
  • 3 sprigs of mint
  • 50 g Parmesan, grated
  • salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Vegetarian

Grease a baking dish. Slice the zucchini. Dice the tomatoes and mix with the canned tomatoes. Peel and chop the onion and garlic. Sauté in the heated oil until translucent. Mix with the tomatoes and season with salt and pepper. Layer the zucchini and tomatoes alternately in the baking dish. Sprinkle with Parmesan cheese and bake for about 20 minutes at 200°C. Cut the mint into strips and scatter over the finished casserole.

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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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