Tomato Gratin with Zucchini, Pasta and Roquefort
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g riatoni
- 4 tablespoon olive oil
- 450 g zucchini, diced
- 2 garlic clove (s), finely chopped
- 2 onion (s), finely chopped
- 150 ml sour cream
- 2 tablespoon herbs, finely chopped (e.g. basil and parsley)
- 4 large tomato (s), ripe, thickly sliced
- 125 g blue cheese (Roquefort), crumbled
- 2 tablespoon breadcrumbs or breadcrumbs
Print Recipe
Pin Recipe Instructions
- Cook the rigatoni until al dente according to the instructions on the packet. Then drain through a sieve.
- Fry the zucchini at high temperature in 2 tablespoons of olive oil for 5-10 minutes until light brown - but do not fry until done. Add the garlic and onions in the last few minutes and fry with them. Add the sour cream and season everything with salt, pepper and half of the herbs. Spread the zucchini mixture in a baking dish and pour the rigatoni over it. Spread the tomato slices over the pasta. Sprinkle with pepper, a little salt and the remaining herbs and drizzle with the remaining olive oil.
- Bake the gratin for approx. 20 minutes in the preheated oven at 180 ° C hot air (top / bottom heat: 200 ° C) on the middle rack. Then take the baking dish out of the oven and sprinkle the Roquefort and breadcrumbs on top. Bake the gratin for another 10 minutes and serve hot.
- Tip: Instead of Roquefort, you can also use Bavaria Blue, then sliced.
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