John Myers
Ingredients for 4 servings:
- 100 ml olive oil
- 3 cloves garlic
- 4 m.-large zucchini
- 8 small tomatoes
- 1 tsp basil
- 1 tsp oregano
- 1 tsp thyme
- 100 g olives, black, sliced
- 200 g feta cheese
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
vegetarian casserole with feta cheese
Blend the olive oil with the garlic cloves to make garlic oil. This can be done quickly in a suitable water glass using a hand blender. It also works, of course, in a food processor. Coat a casserole dish with garlic oil. The delicate aroma will now fill the entire kitchen. Thinly slice the zucchini and tomatoes. Layer them alternately in the dish. Season generously with salt and pepper and drizzle with the remaining garlic oil. Mix the herbs and sprinkle over the vegetables. Chop the black olives and scatter them over the casserole with the torn feta cheese. Bake in the oven at 200°C (top/bottom heat) for 30 to 40 minutes. The tips of the cheese should be golden brown. You may want to increase the top heat at the end to add more heat.
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