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<\/figure>\n\n\n\nVegetable casseroles are available in numerous variations. Tuber vegetables such as potatoes are often combined with cucurbits such as zucchini. Juicy tomatoes round off the combination of flavors. My vegetable casserole complements its flavors in an easy and simple way. For this casserole you will need: <\/p>\n\n\n\n
- 200g potatoes, waxy <\/li>
- 300g zucchini <\/li>
- 200g tomatoes <\/li>
- 250g mozzarella, light <\/li>
- 1 shallot<\/li>
- 1 clove of garlic<\/li>
- 1 teaspoon brown sugar <\/li>
- Salt, pepper, nutmeg <\/li>
- 2 tbsp olive oil<\/li><\/ul>\n\n\n\n
First the vegetables are cut: To do this, you peel the potatoes and cut them into 0.5 cm thick slices. Then cut the zucchini and tomatoes into 0.5 cm thick slices. These are then stacked like a fan in a baking dish. For this I layered 2 slices of zucchini with a slice of potato in the middle and a tomato again and again until I had at least 2 rows in my shape. These are then seasoned with salt and pepper and drizzled with olive oil. Then the casserole goes in the oven for about 50 minutes. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nWhile the vegetables are cooking in the oven, take 2 mozzarella balls out of the refrigerator and bring them to room temperature. Then you cut it into fine slices, which are spread over the casserole after the first baking time. Then put the casserole back in the oven until the mozzarella is melted and lightly browned in some places. <\/p>\n\n\n\n
Nutritional Information per serving of Vegetable Casserole<\/h2>\n\n\n\n
Calories: 156 – Protein: 15g – Fat: 6g – Carbs: 12g<\/p>\n\n\n\n\n
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