Zucchini Soy Gratin

Ingredients

• 400 ml Vegetable broth
• 120 g soy granules (meat substitute)
• 3 cloves garlic
• 2 tsp mixed Italian herbs
• 500 g thin zucchini
• 500 g plum tomatoes
• 10 large pitted olives
• 0.5 bunch Parsley
• 0.5 bunch sage
• Salt
• Pepper
• 1 vegetable onion
• 2 tsp Olive oil
• 2 balls mozzarella

Instructions

1. 1.

   Heat the broth, pour over the soy granules and Italian herbs, stir, let it thicken. Peel the garlic and finely chop, add.

2. 2.

   Clean and wash the zucchini, cut into slices about 0.3-0.3 cm thick. Wash the tomatoes, remove the stem and cut into larger cubes. Chop the olives, wash and dry shake parsley and sage; finely chop six sage leaves. Completely chop the parsley. Peel the onion and dice very finely. Sauté the onion in oil, add the soy granules and fry briefly, season with salt, pepper and chopped sage. Layer the soy granules, parsley, tomato cubes and zucchini slices alternately in a baking dish, seasoning each layer with salt and pepper. The top layer should be zucchini with some tomato cubes. Cover the casserole with foil and bake in a preheated oven at 200°C for about 45-50 minutes. Meanwhile, drain the mozzarella and slice it. Remove the casserole from the oven, top with mozzarella slices and gratinate under the grill setting at 275°C for 5-10 minutes. Sprinkle with sage leaves before serving.