Zucchini gratin

Ingredients for 4 servings:

• 2 large onions, finely diced
• ½ stalk(s) leek, finely grated
• 2 cloves garlic, finely chopped
• 1 handful of chives and parsley
• 3 m.-large zucchini, coarsely grated
• 1 m.-sized carrot(s), finely grated
• 200 g cherry tomatoes, halved
• 200 g minced meat
• 100 g noodles, raw soup noodles
• 4 tbsp olive oil
• 50 g Parmesan, grated
• salt and pepper
• some basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the onions and garlic. Wash, trim, and coarsely grate the zucchini, and finely grate the carrot. Wash and halve the tomatoes. Heat olive oil in a large pan. Lightly fry the minced meat, onions, and garlic. Add the zucchini, tomatoes, leeks, carrots, chives, and parsley, and sauté gently. Season with salt and pepper. Cook the soup noodles in salted water until soft, drain, and set aside. Pour half of the vegetable pan into an ovenproof gratin dish, top with the cooked soup noodles, and finally the rest of the vegetables. Sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C for 15-20 minutes. Garnish with basil, if desired. Serve with a green salad.