Zucchini Casserole Sigraen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g zucchini, yellow or reen, cut into 1/2 cm thick slices
- 2 tablespoon olive oil
- 1 onion (s), finely diced
- 2 garlic clove (s), peeled, pressed through,
- 0.5 teaspoon ½ thyme, dried and rubbed, freshly cut into small pieces
- 1 teaspoon oregano, dried, rubbed, freshly sliced
- some tarragon, dried rubbed, fresh cut into small pieces
- 2 tablespoon tomato paste
- 1 can tomato (s), peeled, diced,
- 1 can corn, rinse and drain
- 2 tablespoon soy sauce, dark,
- 1 teaspoon paprika powder, noble sweet
- pepper
- salt
- 100 g cheese (Gouda), rated, or ratin cheese
- 100 g pasta (macaroni)
Print Recipe
Pin Recipe Instructions
- First prepare the macaroni according to the instructions and drain in the sieve. Heat the olive oil in a pan and fry the zucchini for 4 minutes. Reduce the heat, add diced onions and crushed garlic and sauté briefly. Add thyme, oregano and tarragon (fresh: finely chopped, dried herbs: rubbed) first, then stir in the tomato paste and simmer for 2 minutes.
- Add the diced tomatoes and their juice, as well as the corn and simmer on a low heat for 5 minutes. Season with soy sauce, paprika powder, pepper and salt to taste.
- Layer the macaroni first, then the vegetables in a gratin dish that has been greased or lined with baking foil. With ger. Sprinkle with Gouda cheese or another suitable cheese. Bake the casserole at 200 ° in a preheated oven for 20 minutes.
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