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Zucchini and tuna casserole

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Ingredients for 2 servings:

  • 400 g zucchini
  • 1 can of tuna, natural
  • 50 g onion(s)
  • 1 garlic clove(s)
  • 2 tbsp oil
  • 1 pack of diced tomatoes
  • 1 tsp rosemary needles
  • 100 g cheese
  • salt and pepper

Instructions

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

Wash, trim, and slice the zucchini. Arrange them in a baking dish in a shingle-like layer. Season with salt and pepper. Drain the tuna well and roughly shred it. Arrange it on top of the zucchini slices. Briefly sauté the onion and garlic in oil, add the tomatoes and rosemary. Simmer for a few minutes, then season with salt and pepper. Spread the sauce over the ingredients in the dish and sprinkle with the cheese. Bake on the middle rack at 200°C for 15-20 minutes.

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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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