Zucchini risotto casserole with smoked tofu

Ingredients for 2 servings:

• 250 g risotto rice
• 1 large zucchini
• 175 g smoked tofu
• 1 small onion(s)
• 1 small garlic clove(s)
• some fat for frying
• 1 large egg(s)
• 80 g Parmesan, grated
• salt and pepper
• n. B. Herbs of Provence
• n. B. Sage
• 1 m.-sized tomato(s)
• 1 ball of mozzarella, approx. 125 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cook the rice according to the package instructions. Meanwhile, fry the diced zucchini in a pan with a little fat and then add it to a large bowl. Tear the smoked tofu into small pieces and fry in the remaining fat with the finely chopped garlic and onion. Once browned, add it to the bowl as well. Add the cooked rice to the bowl and mix everything with the egg and Parmesan. Season with salt, pepper, sage, and Provençal herbs and place in a baking dish. Slice the tomatoes and mozzarella. Arrange the tomato slices on top of the rice. Place the mozzarella slices on top of the tomatoes. Bake on the middle rack of an oven preheated to 200°C (fan oven) for about 20 minutes.