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🍽️ Crispy Zucchini and Tomato Casserole

241 kcal · 30 min · 4 servings

Ingredients

• 150 g onions (3 onions)
• 2 garlic cloves
• 100 g carrots (1 carrot)
• 50 g Manchego (1 piece)
• 750 g tomatoes (10 tomatoes)
• 1 tbsp olive oil
• 100 ml classic vegetable broth
• salt
• pepper
• 2 tsp paprika powder (mild sweet)
• 1 tsp dried thyme
• 30 g spelt flour Type 630 (3 tbsp)
• 750 g zucchini (3 zucchini)
• 1.5 tbsp rapeseed oil
• 30 g breadcrumbs (3 tbsp)

Instructions

1. 1. Peel the onions and cut them into fine cubes.
2. 2. Peel the garlic cloves and chop them very finely.
3. 3. Wash the carrots and peel them.
4. 4. Cut the carrots into small cubes.
5. 5. Grate the cheese finely.
6. 6. Bring water in a pot to a boil.
7. 7. Dip the tomatoes briefly into the boiling water.
8. 8. Remove the tomatoes and rinse them with cold water.
9. 9. Peel the skin off the tomatoes.
10. 10. Cut out the stem areas of the tomatoes in a wedge shape.
11. 11. Dice the tomato flesh into small pieces.
12. 12. Heat the olive oil in a pot.
13. 13. Sauté the onion and garlic cubes until translucent.
14. 14. Add the carrot cubes.
15. 15. Sauté the carrots for 3 to 4 minutes.
16. 16. Add the tomato cubes.
17. 17. Pour in the vegetable broth.
18. 18. Season the mixture with salt, pepper, and paprika powder.
19. 19. Add the thyme.
20. 20. Let the mixture cook at medium heat for 10 to 12 minutes.
21. 21. Put the flour on a plate.
22. 22. Clean the zucchini and wash it.
23. 23. Dry the zucchini.
24. 24. Cut the zucchini into cubes of about 2 cm.
25. 25. Salt the zucchini cubes.
26. 26. Coat the zucchini cubes in the flour.
27. 27. Heat 1 tablespoon of rapeseed oil in a large pan.
28. 28. Fry the zucchini cubes until light brown at medium heat.
29. 29. Stir constantly while doing so.
30. 30. Grease a baking dish with the remaining rapeseed oil.
31. 31. Layer the zucchini and tomato mixture into the dish.
32. 32. Sprinkle breadcrumbs over the casserole.
33. 33. Sprinkle the grated Manchego cheese over the casserole.
34. 34. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
35. 35. Bake the casserole until golden brown for about 20 minutes.

Nutrition per serving

• kcal: 241
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 21 g