Zucchini casserole with tomato sauce

Ingredients for 4 servings:

• 3 m.-large zucchini
• 2 onions, red
• 3 cloves garlic
• 3 tbsp oil
• 1 pack of tomatoes, pureed
• 1 pack of tomatoes, chopped
• 1 handful of herbs, Italian
• salt and pepper
• ½ tsp sugar
• 300 g cheese, variety according to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash the zucchini, remove the ends, cut into slices about 5 mm thick, and arrange them in a baking dish. For the sauce, peel and dice the onions and chop the garlic. Heat the oil in a pan and sauté the onions until translucent. Add the garlic and fry briefly, then deglaze with the tomatoes. Bring the sauce to a boil, chop the herbs, and add them. Season with salt, pepper, and sugar. If you like, you can add half a cup of cream. Pour the sauce over the zucchini. Grate the cheese and spread it on the casserole. Place in a preheated oven at 190°C for about 25 minutes. The sauce is also suitable for other casseroles, such as pasta, eggplant, or broccoli casseroles.