| 100 g | pasta |
| 1 | zucchini |
| 400 g | canned tomatoes |
| 1 | tomato |
| 50 g | mozzarella cheese |
| 50 g | mushrooms |
| 1 | onion |
| 1 clove | garlic |
| 2 tbsp | olive oil |
| dried Italian herbs | |
| salt | |
| pepper | |
| basil for serving |
Slice the zucchini, tomato, mushrooms, and mozzarella and set it all aside. Dice the onion and chop garlic. Place onion and garlic in a frying pan with some olive oil and sauté until golden. Add canned tomatoes, season with dried Italian herbs, salt and pepper and bring to a boil over medium-high heat. Meanwhile, cook the pasta in a pot of boiling water until very al dente, then drain and rinse under cold water. Set aside.
Preheat the oven to 180°C/350°F. Place half of the pasta in a baking dish, pour half of the tomato sauce over it and cover it with mushrooms and zucchini slices. Do the same for the second layer and drizzle the remaining olive oil over it.
Spread sliced tomatoes and mozzarella over the top and sprinkle with some Italian herbs, salt, and pepper. Place the baking dish in the oven for approx. 25 min. at 180°C/350°F or until brown. Serve with fresh basil and enjoy!
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