Bread casserole with pumpernickel and garden vegetables

Bread casserole with pumpernickel and garden vegetables

Ingredients for 2 small casserole dishes

  • 8 slices of pumpernickel
  • 2 garlic cloves
  • 4 tomatoes
  • 2 yellow zucchinis
  • 300 gram feta cheese (2 pieces)
  • 150 ml cream
  • 2 eggs
  • Salt and pepper according to taste
  • ½ bunch of parsley
  • 1 ball of mozzarella

Preparation

  1. Cut the zucchinis and the tomatoes into strips. Halve the pumpernickel slices and rub in with the garlic cloves. Quarter the feta cheese.
  2. Alternately layer the ingredients in the casserole dishes.
  3. Chop the parsley finely. Scramble the eggs and cream and season with salt and pepper. Add the parsley. Place a handful aside for garnishing. Pour the mass over the ingredients.
  4. Grate the mozzarella, sprinkle it over the casserole and then bake the forms in the oven for 25-30 minutes at 180 degrees top and bottom heat with the remaining parsley and serve immediately.

Photo credits: Susanne Brauer