Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.