Greek Zucchini Rice Casserole À La Mäusle

Summary

Ingredients

• 3 zucchini, halved and sliced
• 1 red pepper (s), cut into strips
• 1 large onion (s), finely diced
• 3 cloves garlic, finely chopped
• 300 g lon rain rice
• 12 olives, black, halved
• 400 g sheep cheese, diced

For the cast:

• 200 g sour cream
• 200 g cream cheese, natural
• 500 ml water
• 5 tablespoon ajvar, mild
• 2 tablespoon oregano, dried
• 1 tablespoon parsley, dried
• salt and pepper
• chili

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Instructions

1. Preheat the oven to 200 degrees top / bottom heat.
2. In a large, tall casserole dish with a lid, mix the zucchini, peppers, onions, garlic, sheep cheese, rice and olives loosely so that the rice is evenly distributed.
3. Mix all ingredients for the topping until smooth.
4. Season sparingly with salt and strong with pepper and chilli.
5. Pour over the zucchini-rice mixture and mix well.
6. Put the lid on the casserole dish and cook the casserole for 30 minutes at 200 degrees, stir and cook for another 30 to 45 minutes (depending on the desired firmness of the rice) at 180 degrees.
7. Let cool for 10 minutes and serve.
8. Tip:
9. Also tastes very good when warmed up the next day. Then maybe add a little more water.