zucchini-veggie-casserole

recipe (serves 4 persons)

• 1 big zucchini
• 1 eggplant
• 3 carrots
• 50ml vegetable broth
• 4 tbsp low fat cheese (Magerquark)
• 5 exquisa slices
• 1 tbsp breadcrumbs

1. Cut zucchini and eggplant in longish thin stripes and sprinkle with sea salt
2. Cut your carrots, also in longish thin stripes
3. Put olive oil in baking dish and coat with 1/3 of zucchini stripes
4. Add some eggplant and carrot stripes on top, season with salt and pepper
5. Now alternately add zucchini and remaining veggies and season again
6. Douse with 50ml vegetable broth, low fat cheese and exquisa slices
7. Sprinkle with breadcrumbs and bake on 180° for 30 minutes or until veggies are soft

short info:

For all those who didn't know: If you cook zucchini or eggplant, I would always slice them up and sprinkle with salt. It extracts the liquid out of the veggies and after a few minutes you can just dab the water off gently. Flip the veggies and do the same on the other side. The reason for doing so is that they need less time to get soft and don't absorb all the oil or liquid you are cooking with.