Zucchini Casserole with Tuna

Summary

Ingredients

• 500 g zucchini
• Salt and pepper, black from the mill
• 4 peppers, pickled, mild
• 1 can tuna, natural
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 1 can tomato (s) (pizza tomatoes, 400 g)
• 1 teaspoon rosemary, dried
• 100 g cheese, Gouda or Bel Paese

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Instructions

1. Clean and wash the zucchini, cut into thin slices and layer them in a casserole dish like roof tiles. Salt and pepper. Drain the peppers well and cut into rings. Drain the tuna too, chop it roughly with a fork and add to the zucchini with the peppers. Peel and finely dice the onion and garlic.
2. Heat the oil in a small saucepan. Fry the onion and garlic in it until translucent. Take the saucepan off the heat, add the pizza tomatoes and rosemary and season the sauce well with salt and pepper. Pour the tomato sauce over the ingredients in the mold. Coarsely grate the cheese and sprinkle over it. Bake on the middle rack of the 200 degree oven for about 25 minutes.
3. There is also a ciabatta and a green salad.