Recipe (english)

Zucchini Schnitzel Casserole

Zucchini Schnitzel Casserole

For zucchini schnitzel casserole preheat oven to 200° C. Cut the zucchini lengthwise into 0.5 cm thick slices with the Allesschneider. Sprinkle with salt and leave to soak for a few minutes. Finely chop onions and garlic. Heat the oil in a pan. Dry the courgettes and fry them until soft. Season the zucchini with pepper and remove from the pan. Cut the schnitzel in half and sauté briefly on both sides. Season with salt and pepper. Sauté the onions and garlic in a pan. Add tomato cubes from the tin with juice. Bring to the boil. Season with pepper, salt and chopped basil. Pour the sauce into the casserole dish. Fill zucchini and schnitzel alternately into the casserole dish. Sprinkle with grated Parmesan cheese. Schnitzel casserole on the middle rail 20 minutes gratinated.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
613 kcal
27 g
65 g
25 g

(C)opyright by Marions Kochbuch