Summary

Ingredients

• 800 g zucchini
• Olive oil, for frying

For the sauce:

• 4 tablespoon olive oil
• 1 large onion (s), finely diced
• 4 clove (s) garlic, finely chopped
• 1 small Can (s) tomato (s), peeled (400 g)
• 1 teaspoon vegetable stock, (optional)
• sugar
• Pepper, (chili pepper)
• Salt and pepper, black
• 10 basil leaves, roughly chopped
• 200 g feta cheese
• 1 flat bread (s), Turkish

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 220 ° degrees top heat or use the grill function.
2. Wash the zucchini, cap the stems and cut into 0.5 to 1 cm slices, so not too thin. Heat a little olive oil in a non-stick pan and fry the slices in portions on both sides. Layer the browned zucchini slices in a baking dish and season with salt and pepper.
3. While the zucchini is being fried portion by portion, heat olive oil in a saucepan and sauté the diced onions until they are soft and translucent. Then add the finely chopped garlic. Now add the peeled canned tomatoes to the onion and garlic mixture and simmer over medium heat. Finally, season to taste with salt, a pinch of sugar, black pepper and chili pepper to taste and the broth (optional).
4. Spread the tomato sauce evenly over the zucchini and sprinkle the casserole with the basil and crumbled feta cheese. Baked in the oven for 10 minutes over high heat until the feta is brown.
5. This dish tastes best in the Mediterranean style, served lukewarm with a baked flatbread and served by a friendly - maybe Greek ??? - accompanied by red wine.