Tomato-Zucchini-Casserole

One of my older recipes. I wanted to make it again for some time now.

Zucchini is one of my favorite vegetables. There are so many recipes and so many ways to use them.
I put in more of them than of the tomatoes. Because tomatoes always taste a little sour when you cook them in an oven.

The preparation is really simple and quickly done. It's suited quite well as a side dish to meat.
But you should really only use light products. Otherwise it's just to heavy. 

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Tomato-Zucchini-Casserole

2 onion
2-3 garlic cloves
2 zucchini
4 tomatoes
400-500 g gnocchi, refrigerated
200 g crème fraîche, light
300 ml whipping cream, light
1 tbsp olive oil
salt
pepper
thyme
Parmesan

1. Wash the zucchinis and tomatoes.
2. Cut the zucchinis into 5 mm thick slices. Put them into a bowl and douse them with the oil. Season with salt and pepper.
3. Skin the onions and garlic cloves.
4. Mince the garlic cloves and dice the onions. Alternatly you can dice the onions in a food processor.
5. Pre-heat the oven to 220°C/430°F.
6. Spread the onions and garlic on the bottom of a big casserole dish. Scatter the gnocchi evenly over it.
7. Cut the tomatoes into 5 mm thick slices. Don't cut them all at once, wait till you start layering. That way there will be no left over slices.
8. Layer the zucchini and tomates alternatly like roofing shingles. Layer them either in rows or in circles inwards.
9. Mix the crème fraîche with the whipping cream. Season it heavily with salt and pepper.
10. Pour the mixture over the casserole.
11. Bake the casserole for 40 minutes.
12. Grate the parmesan.
13. Scatter the parmesan over the casserole, 5 minutes before it is finished.

Bon appétit!!