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Zucchini – pepper – pasta – casserole

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Ingredients for 4 servings:

  • 1 large zucchini
  • 2 small bell peppers, red or yellow
  • 2 cloves garlic
  • 500 g pasta
  • Water (salt water)
  • 1 pack of tomatoes, pureed
  • 200 g cheese, grated
  • oregano
  • salt and pepper
  • some oil for frying

Instructions

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

in a tomato sauce

Thinly slice the zucchini, strip the bell pepper, and dice the garlic. Heat the oil in a pan and sauté the bell pepper, zucchini, and garlic. Add the pureed tomatoes and season with salt, pepper, and oregano. Simmer for about 5-10 minutes. Meanwhile, cook the pasta in salted water until al dente. Drain the pasta and toss it with the sauce. Transfer everything to a large casserole dish and sprinkle with cheese. Bake at 200°C for about 20-30 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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