Ingredients
(for 4 people as a side dish, for 2 people as a main course)

• 3 small zucchinis
• 2 garlic cloves
• Olive oil
• 5 stalks thyme
• 3 stalks rosemary
• 400 g cherry tomatoes
• 2 spring onions
• 80 g black olives, without stone
• 150 g feta cheese
• Salt, pepper

Heat the Merklinger to approx. 200-220°C.

Wash the zucchinis and cut lengthwise into 3 mm thick slices (3 mm). Peel the garlic and cut into thin slices. Coat a baking dish with olive oil.

Place the zucchini slices inside, drizzle with olive oil and season with salt and pepper. Wash the rosemary and thyme and shake dry. Place the garlic slices, thyme leaves and rosemary over the zucchinis and place the oven dish in the hot Merklinger for approx. 20-30 minutes.

Turn the zucchini slices once halfway through cooking.

Wash the tomatoes and spring onions. Cut the spring onions into rings.

Remove the casserole dish from the Merklinger.

Scatter the tomatoes, spring onions and olives over the zucchinis. Drain the feta cheese and crumble roughly over the top. Season the casserole with salt and pepper and bake in the hot Merklinger for another 20-30 minutes.

Tip:

The casserole tastes delicious hot or cold as a side dish with grilled food or as a main course served with flatbread or white bread.