Zucchini and tomato casserole

Ingredients for 4 servings:

• 800 g zucchini
• 7 tbsp extra virgin olive oil, cold squeezed
• 2 large beef tomatoes or 4 regular tomatoes, canned tomatoes are not suitable.
• 4 tbsp breadcrumbs
• 1 tsp salt
• e.g. oregano

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Oven-baked zucchini and tomatoes. A recipe from Venice.

Preheat the oven to 220 degrees Celsius. Wash and dry the zucchini, trim both ends, and cut the zucchini into cubes about 1 cm in size. Heat 2 tablespoons of olive oil in a pan and sauté the zucchini with the lid closed for about 8 minutes, turning occasionally. Place the tomatoes in boiling water until the skin bursts, then rinse in cold water and peel. Or peel the skin with a vegetable peeler. Cut one tomato into 1/2 cm thick slices and the second into cubes about 1 cm in size. Grease an ovenproof baking dish (about 20 x 20 cm) with 1 tablespoon of olive oil, sprinkle evenly with 2 tablespoons of breadcrumbs, and cover the bottom with the tomato slices. Sprinkle with salt and oregano if desired. Arrange the zucchini on top. Add the diced tomatoes and sprinkle with salt and oregano again. Sprinkle the surface evenly with 2 tablespoons of breadcrumbs and drizzle with 4 tablespoons of olive oil. Bake for 30-40 minutes, until the breadcrumbs are lightly browned. Variation: This casserole can also be served cold as a side dish or antipasto, but drizzle with a little more olive oil and add a pinch of salt.