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KI-generiert
Main course
Vegetable Bake with Tomatoes and Zucchini
Prep time
55 min
Portions
2
Difficulty
Easy
287
kcal
Nutrition · Per portion
Carbs
18.9 g
Protein
13.7 g
Fat
17.8 g
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertIngredients
For 2 portions
- Zucchini1 Stk
- Tomatoes1 Stk
- Eggplant1 Stk
- Onion1 Stk
- Garlic cloves1 Stk
- MozzarellaOr: feta, gouda, vegan mozzarella50 g
- ParmesanOr: pecorino, grana padano, nutritional yeast (vegan)20 g
- Olive oilOr: sunflower oil, rapeseed oil1,3 tbsp
- Salt¼ tsp
- Pepper1 pinch
- Tomatoes pureed50 g
- Basil1 bunch
- Oregano1 TL
Method
Step by step
- 1
Slice zucchini, eggplant and tomatoes.
- 2
Finely chop onion and garlic.
- 3
Heat olive oil in a pan, sauté onion and garlic.
- 4
Add pureed tomatoes, season with salt, pepper and oregano, simmer 5 min.
- 5
Pour sauce into a baking dish.
- 6
Arrange vegetable slices in a fan in the dish.
- 7
Drizzle with olive oil, season with salt and pepper.
- 8
Sprinkle with mozzarella and Parmesan.
- 9
Bake at 180°C for about 35 min until golden.
- 10
Serve sprinkled with basil.
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