Asparagus Zucchini Casserole

Ingredients

• 300 g green asparagus
• Salt
• 1 tsp Honey
• 300 g zucchini
• 500 g tomatoes
• 2 stalks oregano
• 2 stalks thyme
• 2 Garlic cloves
• 2 onions
• 2 tbsp olive oil
• Pepper
• 200 g medium-aged Gouda

Instructions

1. 1.

   Wash the asparagus, peel the lower third and trim the ends. Bring salted water with honey to a boil and cook the asparagus for 5 minutes. Drain, reserving 150 ml of cooking liquid, then shock in cold water and let drain.

2. 2.

   Clean and slice the zucchini. Briefly blanch the tomatoes in boiling water, cool, peel, remove stems, core, and chop into pieces. Peel and finely dice the garlic and onions. Wash, dry, strip leaves from oregano and thyme, and finely chop.

3. 3.

   Layer asparagus pieces and zucchini slices in a baking dish. Sprinkle with diced onions, garlic, and herbs. Add tomato chunks, pour reserved cooking liquid, olive oil, salt, and pepper over the mixture. Grate Gouda cheese and scatter on top.

4. 4.

   Bake in a preheated oven at 200 °C (or 180 °C fan) for 20 minutes until golden and bubbly.