Hello dear Gourmet friends!
After the last, stressful weeks, I finally found time again to participate in this great competition of @lenasveganliving and hosted by @plantstoplanks. Many thanks for this wonderful idea fruitsandveggiesmonday!
At the moment I have many zucchini in the garden, so every day there is another dish with her, whether fried, grilled, breaded or even a casserole, all this tastes very delicious and is also very healthy on top of that.
But also tomatoes, the most diverse herbs and eggplants were waiting to be harvested.
Since the zucchini has little taste, it can be prepared in almost all variations. Who does not like to enjoy a light zucchini salad or a tasty casserole with zucchini and tomatoes in summer? Zucchini are rich in vitamins, high in water and low in calories. In addition, it is easily digestible, so that a recipe with zucchini is therefore ideal for a diet. Gourmets even appreciate the yellow blossom of the vine as a special delicacy. On the grill, the zucchini is doing particularly well - and when the season is over, zucchini can also be easily frozen: best first cut into pieces and even portioned.
Zucchini are full of rich nutrients
Although courgettes are mostly water, they are also rich in carbohydrates, proteins, fiber, sodium, potassium and calcium. In addition, the zucchini is known as a donor of vitamin A and vitamin E. In short: Recipes with zucchini are an integral part of our diet today.
Today I have chosen this delicious zucchini potato casserole!
Ingredients:
- 1 big zucchini
- 1 eggplant
- 4-6 potatoes, depending on size
- 1 onion
- 200 ml sweet cream
- 3-4 tomatoes
- 1 tbsp tomato sauce
- 3 tbsp olive oil
- grated cheese vegan
Spices: 3 teaspoons vegetable broth powder, oregano, thyme, parsley, marjoram, chives, salt and pepper.
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Preparation:
Cut the onion into small cubes and fry in olive oil until they begin to brown.
Peel, halve or quarter the potatoes, aubergines and courgettes, and cut them into leaves (you can also leave the peel of zucchini and aubergine on it).
Add the sliced vegetables to the onions and fry for 5 minutes.
Add the cream, tomato paste and the chopped herbs, stir well and simmer for 10 minutes to reduce the sauce.
Put the vegetable mixture in a casserole dish and sprinkle with parsley, cover with the sliced tomatoes and sprinkle with the cheese. Bake in preheated oven at 175 ° C for about 30 minutes.
I wish you good appetite!
