Zucchini gratin

Ingredients for 4 servings:

• 1 ½ kg tomatoes
• 4 onions
• 2 cloves garlic
• 1 Pepper
• 2 bay leaves
• 1 bunch of basil
• 4 medium-sized zucchini (approx. 500 g)
• 200 g Parmesan
• 150 g butter
• 5 tbsp olive oil
• breadcrumbs
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Blanch the tomatoes, peel and deseed them, remove the stems, and roughly dice them. Peel and dice the onion, peel the garlic and finely dice or press it through a press. Cut the peppers open and remove the seeds. Pour the olive oil into a large, heavy pot and sauté the onions and garlic. Add the bay leaves, peppers, and tomatoes. Season with freshly ground pepper and salt and simmer gently for about 45 minutes. Finally, add the chopped basil. Cut the zucchini into rings and grate the Parmesan cheese. Pour the tomato sauce into a lasagna dish or similar (about 30 x 20 cm). Place the zucchini rings in the tomato sauce like roof tiles and flatten slightly. Sprinkle the zucchini slices with a little salt. Sprinkle with half of the Parmesan cheese, then some breadcrumbs and the rest of the Parmesan cheese. Top with butter flakes and bake in the preheated oven for about 45 minutes. If the Parmesan layer gets too brown, cover with parchment paper. Serve with boiled potatoes or a piece of pan-fried meat.