Bell Pepper and Zucchini Casserole

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g pasta (fusilli)
  • 2 red pepper (s)
  • 2 zucchini
  • 1 onion (s)
  • 1 spring onion (s)
  • 1 clove garlic
  • 500 g tomato (s), passed
  • 100 g crème fraîche
  • 2 tablespoon herbs, TK 8 herb mixture
  • 1 tablespoon tomato paste
  • salt
  • pepper
  • Chilli flakes
  • 1 teaspoon vegetable stock, or Vegeta
  • 200 g cheese (Emmentaler), rated
  • 30 g butter
  • 3 tablespoon clarified butter
Bell Pepper and Zucchini Casserole
Bell Pepper and Zucchini Casserole

Instructions

  1. Pre-cook the pasta for about 5 minutes in bubbly, boiling salted water. Drain, add a trick of butter and set aside.
  2. Dice the onion and vegetables, cut the spring onion into rings, finely chop the garlic. Salt the zucchini cubes well.
  3. Now first fry the onion, then the vegetables and garlic in a hot pan in clarified butter.
  4. Meanwhile, heat the tomatoes in a saucepan, dissolve the crème fraîche in it, season with salt, pepper, chilli flakes and Vegeta. Add the frozen herbs.
  5. Now mix the vegetable mixture into the pasta and put everything in an ovenproof dish that has been greased with butter. Pour the sauce over it, mix again and sprinkle with the Emmentaler.
  6. Bake the casserole in the preheated oven at 200 ° C for about 20 minutes on the middle rack, until the cheese melts and is browned to taste.

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