Rezept drucken


Portionen: 4


  • 400 g ripe tomatoes seeded and finely chopped
  • 400 g zucchini cut into thin stripes
  • 5 tbsp olive oil
  • 1 garlic cloves crushed
  • 2 tbsp Parmesan
  • 1 tbsp polenta
  • 2 tbsp mixed fresh herbs basil, chives, oregano, parsley,..., chopped
  • salt | pepper


  • Preheat the oven to 180 °C.
  • Toss the zucchini stripes in a bowl in 3 tbsp olive oil, then fry in a pan on both sides.
  • Mix garlic, cheese, polenta and herbs in a bowl.
  • Give in a greased baking dish alternately the zucchini, tomatoes and the cheese herb mixture, following this order. Season each layer with salt and pepper and drizzle it with the remaining olive oil. Finish with a cheese and herb layer and bake for about 30 minutes in the oven until the surface is golden brown.


gluten free | vegetarian:
Adapted from the book "LEON Fast Vegetarian"