Zucchini Casserole with Rosemary and Pepper

Zucchini is delicious for casseroles. Here you'll eat the wonderful vegetable with pepper, rosemary, onion, and halloumi. Served with roasted carrots, potatoes, and a salad.


4 servings

Ingredients

Roasted carrots and potatoes

• 900 g potatoes and carrots
• olive oil
• salt

Zucchini Casserole

• 1 zucchini (about 300 g)
• 2 pepper (if you have yellow and red)
• 1 yellow onion
• 1/2 pot rosemary
• 1/2 tbsp olive oil
• 1 dl white cooking wine
• 2 1/2 dl cream
• 1 1/2 dl water
• 1/2 vegetable stock cube
• 2 tsp corn starch
• 400 g halloumi cheese
• 1/2 tbsp oil
• salt and pepper

1. Preheat the oven to 225°C.
2. Cut the potatoes in cloves. Mix the potatoes with olive oil on an oven safe form, season with salt and pepper. Roast in the oven for about 25 minutes.
3. Cut the zucchini into 2 x 2 cm pieces.
4. Cut the peppers in pieces and chop the onion and the rosemary
5. Fry the zucchini, pepper, onion in rounds in olive oil together with rosemary. Season with salt and pepper.
6. Put everything into a casserole and add the wine. Let it simmer a minute.
7. Add cream, water, vegetable stock cube, corn starch into the casserole and stir. Let it simmer for 8 minutes. Season with salt and pepper.
8. Cut the halloumi into cubes. Fry the halloumi in oil in a skillet.
9. Serv the casserole with halloumi, potatoes and a salad.