3 medium zucchini,
2 red bell peppers, sliced,
1 medium onion, sliced,
1 ball buffalo mozzarella,
1 Tbsp. butter,
1 Tbsp. olive oil,
2 roma tomatoes, sliced,
1 cup chicken stock,
1 garlic clove, crushed,
1/2 tsp. Italian herbs mix,
salt and pepper to taste.
Recipe: Preheat oven to 350°. Butter a casserole dish large enough to hold all the vegetables. Arrange the sliced zucchini and other vegetables in layers and sprinkle each layer with herbs and salt and pepper. Slice the buffalo mozzarella and top the casserole with it. Pour the chicken stock inside and cover with a lid. Bake for 45 minutes. Remove the lid for the last 5 minutes of cooking. If you want to make the zucchini casserole a vegetarian dish, simply use vegetable stock or water instead of the chicken stock.
