Summary

Ingredients

• 2 zucchini
• 400 g spinach (frozen), chopped
• 100 g cream cheese
• 1 onion (s)
• 2 cloves garlic
• 2 teaspoons olive oil
• 1 tablespoon tomato paste
• 2 teaspoons herbs, mixed, fresh or frozen
• 1 packet tomato (s), happened
• 100 g cheese, reduced fat, rated
• salt and pepper
• nutmeg
• Paprika powder
• vegetable broth
• Oil for the mold

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Instructions

1. Use the peeler to slice the zucchini into thin strips. Thaw the spinach. Finely dice the onions, dice or press the garlic.
2. Sweat half of the onions and half of the garlic in 1 teaspoon of oil. Add the chopped spinach and heat. Season with salt, pepper and nutmeg. Add the cream cheese and bring to the boil briefly. Then remove from heat and set aside.
3. Sweat the other half of the garlic onions in 1 teaspoon of oil. Roast the tomato paste and herbs and deglaze with a little vegetable stock. Then add the tomatoes and season with salt, pepper and paprika powder. If necessary, add a little more vegetable stock. The tomato sauce shouldn`t be too thin.
4. Layer the tomato sauce, zucchini slices and spinach in an oiled baking dish. Finish with tomato sauce and sprinkle with cheese.
5. Bake at 200 ° C for about 30 - 40 minutes. If you would like the cheese to be a little lighter, it is advisable to put it over the casserole about 10 minutes before the end of the cooking time.