Pat says:
I’m a bit sloppy with my exact quantities – I tend to look at a recipe and then arrange it as I go along – and substitute some items according to what I have available. This is like a vegetarian lasagna, but without all the layering – and all the cheese! It’s also very quick to make.
Serves 4 persons:
Ingredients:
390 grams pasta shapes
2 – 3 tables pesto sauce
500 grams Lala sour cream
1 cup chopped onions
2 cloves garlic
Salt and black pepper to taste
2 kgs zucchini, washed and sliced
1 cup canned tomatoes
Teasp oregano
Optional chopped black olives
Fresh breadcrumbs
2 tables parmesan
Method:
Oven on to 350 F.
Lightly sautee onions in a little olive oil, add garlic.
Put water to boil in large saucepan, add pasta, bring back to boil, remove from heat & drain.
Mix pesto, Lala, zucchini, onions & garlic, tomatoes, pasta. Season to taste.
Spoon into baking dish 9” x 9” or round. Add olives.
Top with sufficient breadcrumbs to completely cover.
Sprinkle on Parmesan.
Bake 10 15 minutes until the top is crisp.
Serve with green salad or green vegetable.
