Summary

Ingredients

• 1 zucchini
• 2 tomato (s)
• 1 shallot (s)
• 1 clove garlic
• 200 g tofu
• 15 g parmesan, rated
• 15 g almond (s), rated
• 1 egg (s)
• salt
• pepper
• Cayenne pepper
• 2 stalks thyme, fresh (dried if necessary)
• 2 tablespoon olive oil

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Instructions

1. Wash the zucchini, cut into thin slices and layer in a greased baking dish, season with salt and pepper.
2. Wash tomatoes and cut into small cubes. Peel and finely chop the onion and clove of garlic. Wash the thyme and pluck the stems.
3. Mix the tomatoes, onions, garlic and thyme with 1 tablespoon of oil, season with salt and pepper.
4. Let the sauce soak for 10 minutes and then spread it over the zucchini slices.
5. Mash the tofu, mix with the parmesan, almonds and the egg. Season the mixture well with salt and cayenne pepper and form small balls out of it.
6. Spread the balls on the bed of vegetables, drizzle with the remaining oil and bake the casserole at 180 ° on the middle rack for about 25 minutes.