Ollos Zucchini 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
- 1 clove garlic
- 1 tablespoon capers
- 3 tablespoon olive oil
- 100 g olives, black
- some salt and pepper
- some parsley, chopped
- some chili powder
- 2 zucchini
- 100 g cherry tomato (s)
- 1 packet feta cheese
- Herbs Provence
Print Recipe
Pin Recipe Instructions
- Finely chop the capers and olives and mix with olive oil. Squeeze the garlic clove and add. Season to taste with salt, pepper, chilli powder and chopped parsley.
- Wash the two courgettes, cut off the ends and cut lengthways into 5 mm thick strips. Halve the cherry tomatoes and dice the feta cheese. Layer the zucchini strips in a baking dish like a roof tile. Spread the marinade over the zucchini strips. Add the halved cherry tomatoes. Season everything again with salt, pepper and herbs from Provence. Finally, pour the diced feta cheese over the casserole. Bake in a preheated oven at 220 ° C (top / bottom heat) for about 20 minutes.
- Rice is best served as a side dish. We like to mix the rice with a garlic sauce. Goes perfectly with it.
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