🍽️ Layered Mediterranean Vegetable Casserole

Name: Layered Mediterranean Vegetable Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 2 green zucchini; 2 yellow zucchini; 4 tomatoes; 2 fennel bulbs; 50 ml olive oil; salt; pepper (from the mill); 4 sprigs sage

190 kcal · 30 min · 4 servings

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Ingredients

2 green zucchini
2 yellow zucchini
4 tomatoes
2 fennel bulbs
50 ml olive oil
salt
pepper (from the mill)
4 sprigs sage

Instructions

1. Thoroughly wash the vegetables and tomatoes.
2. Remove any tough stems or inedible parts.
3. Slice all the vegetables into very thin rounds.
4. Also slice the tomatoes into paper-thin rounds.
5. Take a baking dish.
6. Lightly brush the dish with olive oil.
7. Season the sliced vegetables and tomato rounds with salt.
8. Add some pepper as well.
9. Place the slices upright in the dish in alternating order.
10. Brush the layered ingredients with the remaining olive oil.
11. Wash the sage leaves under running water.
12. Shake off the water from the leaves.
13. Slice the sage leaves into fine strips.
14. Distribute the sage strips evenly over the vegetables.
15. Preheat the oven to 220 degrees Celsius with top and bottom heat.
16. Set the temperature to 200 degrees Celsius if you use convection.
17. Use gas level 3 to 4 if you have a gas oven.
18. Put the casserole in the oven for about 35 minutes.

Nutrition per serving

kcal: 190
Protein: 8 g · Fett/Fat: 12 g · Carbs: 12 g