Spaghetti-Zucchini Casserole

Ingredients

• 450 g spaghetti
• Salt
• 2 medium zucchini
• 1 onion
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 2 tbsp chopped basil
• 100 g black olives
• 960 g peeled tomatoes (canned)
• 200 g sour cream (10% fat)
• 125 g mozzarella
• 1 tsp Dried Italian herbs
• basil for garnish

Instructions

1. 1.

   Cook the spaghetti in plenty of salted water, drain and set aside.

2. 2.

   Wash the zucchini, slice lengthwise. Dice the onion and mince the garlic.

3. 3.

   Heat olive oil in a pot, sauté onions and garlic until translucent. Add zucchini slices and cook briefly. Stir in basil and olives.

4. 4.

   Drain tomatoes, reserve the juice, and pour into a baking dish. Combine drained spaghetti with the vegetables and transfer to the dish.

5. 5.

   Mix sour cream in a bowl, chop mozzarella and fold it in. Spread over the casserole. Sprinkle herbs on top and bake for 25 minutes. Serve garnished with basil.