Mediterranean Noodle Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato noodles from the coolin shelf or homemade
- 1 large zucchini
- 200 g cherry tomato (s)
- 1 scoop mozzarella
- 1 onion (s)
- some basil, fresh
- 2 teaspoons tomato paste
- Paprika powder
- salt and pepper
- 1 cup natural yogurt
- 1 tablespoon lime juice
- some herbs (e.g. parsley or 8-herb mixture), fresh or frozen
- olive oil
- some broth or white wine, possibly
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (convection). Dice the zucchini and onions, halve the tomatoes.
- Heat a good portion of olive oil and fry the zucchini with the onions on medium heat for a few minutes. Add salt, pepper and paprika. As soon as the vegetables are fairly cooked, add the tomato paste and mix.
- If necessary, deglaze with a little broth or white wine and add the tomatoes and a few fresh basil leaves. Fry everything for 2 - 3 minutes and place in a baking dish.
- Fry the potato noodles in a little olive oil until they take on color. Meanwhile, chop the mozzarella into small pieces. Mix the fried potato noodles with the vegetables and sprinkle with the cheese.
- Tip: If you have other spicy cheese left over (e.g. cheddar cheese, mountain cheese, ) you can mix it with the mozzarella, this gives the whole thing a little more flavor.
- Place the casserole dish in the oven and bake everything until the cheese is nice and crispy (approx. 10-15 minutes depending on the oven).
- At the same time, stir the yogurt with lime juice and herbs of your choice. Garnish the casserole on plates with 2 - 3 tablespoons each of the yogurt sauce.
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