Bread casserole with pumpernickel and garden vegetables

Bread casserole with pumpernickel and garden vegetables layers 8 slices Mestemacher Westfälischer Pumpernickel in a buttered dish, fills gaps with strips of 4 tomatoes and 2 yellow zucchini, pours over an egg-sahne mixture with crushed garlic and 300g crumbled feta cheese, then bakes 25-30 minutes at 200°C for a bubbly, cheesy veggie bake.
Ingredients:
  • 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
Directions:
  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.

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