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🍝 Creamy Pumpkin and Zucchini Noodle Gratin

454 kcal · 30 min · 4 servings

Ingredients

• 300 g whole wheat pasta
• salt
• 350 g Hokkaido pumpkin
• 1 zucchini
• 2 tbsp olive oil
• pepper
• 125 g mozzarella (20 % fat in dry matter)
• 30 g parmesan (block; 30 % fat in dry matter)
• 25 g spelt flakes or alternatively spelt flakes

Instructions

1. 1. Boil water in a large pot and add plenty of salt.
2. 2. Cook the pasta in it for as long as stated on the package until they are still al dente.
3. 3. Drain the pasta and let it drain well.
4. 4. Rinse the Hokkaido pumpkin under running water.
5. 5. Cut the pumpkin in half and remove the seeds.
6. 6. Cut the pumpkin flesh into small cubes.
7. 7. Wash the zucchini.
8. 8. Slice the zucchini into thin rounds.
9. 9. Heat olive oil in a large, wide frying pan.
10. 10. Add the pumpkin cubes and zucchini slices to the hot pan.
11. 11. Fry the vegetables over medium heat for 6 to 8 minutes.
12. 12. Stir the vegetables occasionally.
13. 13. Add 1 to 2 tablespoons of water if necessary to prevent the vegetables from burning.
14. 14. Season the vegetables with salt and pepper.
15. 15. Let the mozzarella drain in a sieve.
16. 16. Cut the mozzarella into small pieces.
17. 17. Grate the Parmesan finely.
18. 18. Place the drained pasta, the pan vegetables, and the grated Parmesan into a baking dish.
19. 19. Distribute the mozzarella pieces evenly over the surface.
20. 20. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
21. 21. Bake the gratin for about 15 minutes in the preheated oven.
22. 22. Take the dish out of the oven briefly.
23. 23. Sprinkle the spelt flakes evenly over the top.
24. 24. Put the dish back in the oven and bake for another 2 to 3 minutes.
25. 25. Remove the gratin from the oven and serve immediately.

Nutrition per serving

• kcal: 454
• Protein: 21 g · Fett/Fat: 16 g · Carbs: 55 g