Summary

Ingredients

• 1 zucchini
• 2 red pepper (s)
• 20 g tomato (s), dried
• 2 tablespoon olive oil
• 250 g mozzarella
• 300 g feta cheese
• 200 g Kritharaki (noodles in rice form)
• 150 ml vegetable stock
• 200 g double cream cheese
• 150 g yourt, Greek
• 10 cherry tomato (s)
• 1 teaspoon oregano, dried
• 1 teaspoon rosemary, dried
• salt and pepper

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Instructions

1. Wash the zucchini and cut into small pieces. Wash the peppers, cut in half, core and cut out the partitions. Then cut into small pieces. Cut the dried tomatoes into small pieces. Dice the mozzarella and feta. Quarter the cherry tomatoes.
2. Cook the kritharaki in salted water according to the instructions on the packet and then place in a greased casserole dish.
3. For the vegetables, heat the oil in a pan and sweat the zucchini, bell pepper and sun-dried tomatoes in it. Put everything in the baking dish and mix with the rice noodles.
4. For the sauce, add the stock, cream cheese, yoghurt and mozzarella cubes to the hot pan. Season with salt, pepper and the dried herbs. Pour the sauce into the baking dish and mix everything together. Spread the cherry tomatoes and feta on the casserole.
5. Bake in the oven preheated to 180 ° C for about 30 minutes on the middle rack.