Summary

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

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Instructions

1. Preheat the oven to 200 ° C (convection). Dice the zucchini and onions, halve the tomatoes.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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.