Zucchini, Tomato and Mozzarella Casserole

Summary

Ingredients

• 2 zucchini, sliced
• 4 beefsteak tomato (s), sliced
• 1 leek, sliced
• 1 bunch basil
• 1 handful mint
• 4 cloves garlic, bigger ones
• 3 tablespoon olive oil
• 250 g mozzarella
• salt and pepper
• 2 tablespoon parmesan, freshly grated

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Instructions

1. Fry the zucchini briefly on both sides in a little olive oil, then drain on kitchen paper and set aside.
2. Remove the stem from the tomatoes, briefly add to boiling water. Skin, cut into slices.
3. Clean the leek and cut it into small slices.
4. Wash the fresh basil and mint, shake dry and finely chop. Finely chop the garlic cloves and mix with the herbs. Dice the mozzarella and mix with the herb mixture and 2 tablespoons of olive oil.
5. Lightly grease an ovenproof dish with olive oil, layer the vegetables and the mozzarella-herb mixture in it. Salt each layer a little and pepper well. Sprinkle the grated parmesan on top.
6. Bake the casserole in a hot oven at 180 ° C for 25 minutes until the surface is golden brown.
7. Variation: eggplant and / or kohlrabi, celery, mushrooms, etc., depending on your taste and preference.