Zucchini – Tomato – Casserole
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g zucchini
- 7 tablespoon extra virgin olive oil, cold-pressed
- 2 large beefsteak tomatoes or 4 normal tomatoes, canned tomatoes are unsuitable.
- 4 tablespoon breadcrumbs
- 1 teaspoon salt
- oregano
Print Recipe
Pin Recipe Instructions
- Pre-heat the oven to 220 degrees Celsius. Wash the zucchini, dry them, cut off both ends and cut the zucchini into cubes about 1 cm in size. Heat 2 tablespoons of olive oil in a pan and stew the zucchini for about 8 minutes with the lid closed. Turn around from time to time.
- Put the tomatoes in boiling water until the skin cracks, rinse in cold water and peel. Or peel off the skin with a vegetable peeler. Cut one tomato into ½ cm thick slices, cut the second tomato into 1 cm cubes.
- Spread 1 tablespoon of olive oil on an ovenproof baking pan about 20 x 20 cm, sprinkle evenly with 2 tablespoons of breadcrumbs and cover the base with the tomato slices. Sprinkle with salt and oregano to taste. Spread the zucchini on top. Place the tomato cubes on top and sprinkle with salt and oregano again. Sprinkle the surface evenly with 2 tablespoons of breadcrumbs and drizzle with 4 tablespoons of olive oil. Bake for 30-40 minutes until the breadcrumbs are lightly browned.
- Variation: This casserole can also be served cold as a side dish or as an antipasto, but then drizzle a little more olive oil over it and add a pinch of salt.
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