Zucchini and tomato casserole

Ingredients for 1 servings:

• 2 large beefsteak tomatoes
• 1 small zucchini
• 100g mozzarella
• some vegetable broth, instant
• some olive oil
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice the tomatoes (approx. 5 mm). Also slice the zucchini thinly (slightly less than 5 mm, but it doesn’t need to be shaved). Halve the mozzarella and cut into 5 mm thick slices. In a baking dish lightly (!) greased with oil, alternate layers of tomatoes, zucchini, and mozzarella in a brick-like pattern. Add a little vegetable stock powder, a pinch of pepper, and a few drops of olive oil to each layer. Then add the next layer, and so on. Bake in a preheated oven at 170°C for approx. 20 minutes. We recommend using fresh baguette for this, so you can dip into the delicious broth that forms.