Layered Zucchini, Pepper and Tomato Casserole

Ingredients

• 3 zucchini, thinly sliced
• 4 onions, sliced
• 4 tomatoes, chopped or sliced
• 3 red sweet peppers, sliced
• 1 yellow sweet pepper, sliced
• 3 garlic cloves, minced
• Cheese, grated, to taste
• Olive oil, as needed
• Salt, to taste
• Black pepper, to taste
• Paprika, to taste
• Italian herbs, to taste
• Fresh dill, chopped
• Fresh parsley, chopped

Method

1. Preheat the oven to 190°C (390°F).
2. Thinly slice the zucchini, sprinkle with salt and leave for 10 minutes.
3. Pat the zucchini dry, coat lightly with olive oil, black pepper and paprika, and arrange on a baking tray.
4. Bake the zucchini for 20 minutes.
5. Meanwhile, sauté the onions in olive oil until softened.
6. Add the tomatoes, black pepper, paprika and Italian herbs and cook for 5 to 7 minutes.
7. In a separate pan, sauté the red and yellow peppers with a little olive oil and salt.
8. Add the garlic, dill and parsley to the peppers and cook briefly.
9. Layer the casserole with tomato and onion mixture, zucchini, peppers and herbs.
10. Repeat the layers, finishing with the remaining tomato mixture.
11. Bake for 20 minutes at 190°C (390°F).
12. Sprinkle with grated cheese and bake for another 10 minutes, until melted and golden.
13. Finish with fresh herbs and serve hot.