Summary

Ingredients

• 1 zucchini
• 3 beefsteak tomato (s)
• 200 g scampi, frozen
• 200 g spinach leaves, frozen
• olive oil
• 2 cloves garlic)
• 3 red pepper (s)
• 100 g sheep cheese
• salt
• Pepper, freshly ground
• thyme
• rosemary
• basil
• 100 ml white wine

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Instructions

1. Wash the peppers, tomatoes and zucchini and pat dry.
2. Cut the peppers and tomatoes into small cubes and halve the zucchini and then cut into sheaths. Also cut the sheep`s cheese into small cubes. Prepare the spinach leaves according to the instructions on the packet. Then salt the spinach and peel the garlic cloves and add through the garlic press.
3. Heat the olive oil in a pan and briefly fry the scampis on all sides, remove and set aside.
4. Cook the chopped peppers and the sliced zucchini in the remaining fat until they are al dente. Then add the finely chopped sheep`s cheese. Mix everything together and season with the spices and herbs.
5. Grease a baking dish and put the vegetables in there and layer the scampis on top.
6. Pour the white wine over it and let everything au gratin at 200 ° C for 5 minutes.