Zucchini casserole

Ingredients for 4 servings:

• 1 m.-large zucchini
• 350 g tomatoes, pureed
• 150 ml cream
• 1 pack of feta cheese
• 1 cup rice
• 2 cups water
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 can mushrooms, whole
• 1 pinch(s) of sugar
• salt and pepper
• some herbs of Provence
• chili flakes (optional)
• Oil for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Vegetarian and Mediterranean

First, finely chop the garlic and onion and sauté briefly in a little oil with the mushrooms (if the mushrooms are relatively large, halve them first). Then add the passata and cream. When the sauce has come to a simmer, add the rice and water. Season to taste and simmer over medium heat for about 15-20 minutes. In the meantime, wash the zucchini and cut into 3-5 mm slices. Brush a baking dish with a little oil and layer the zucchini and rice like a lasagna. First a layer of zucchini slices, then a layer of the rice mixture. Then another layer of zucchini and a layer of the rice mixture, etc. Finally, crumble the feta cheese over the casserole. Bake in the oven at 200°C (fan oven) for about 20-30 minutes, until the cheese is golden brown.