Zucchini spaghetti casserole

Ingredients for 2 servings:

• 1 zucchini, approx. 400 g
• 1 can tomato(s), chunky, 400 g
• ½ m.-sized onion(s)
• 1 small garlic clove(s)
• Fat for frying
• 1 shot of red wine
• 100 ml cooking cream or Cremefine, 15% fat
• 100 g grated cheese, e.g. Gouda and mozzarella or other cheese
• salt and pepper
• Pizza seasoning or oregano
• chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Preheat oven to 180 degrees Celsius. Using a kitchen slicer, slice the zucchini lengthwise into thin strips (approx. 0.4 cm). Finely dice the onion and garlic. Sauté the onions and garlic in a saucepan, then deglaze with a splash of red wine. Add the tomatoes and cream and season with salt, pepper, oregano/pizza seasoning, and a little chili, if desired. Bring to a boil briefly. Place the zucchini spaghetti in a baking dish and spread the sauce over it. Sprinkle the cheese over the top and bake in the oven for about 25 to 30 minutes. For the last 5 to 10 minutes, use the top heat or the grill function to achieve the desired browning of the cheese. If desired, you can also add some cooked ham and/or finely diced bell peppers to the casserole.