Thiel in some regions of Italy is called puff casserole from vegetables. A fairly simple homemade dish filled with juiciness and saturated tastes of vegetables, especially if you cook it in the summer of Fresh sweet tomatoes, zucchini and potatoes. Tomatoes are peeled from the peel and beat with a blender to the consistency of mashed potatoes, and and zucchini are cut into thin slices, which are quickly baked. To facilitate the work and all slices were the same in size, cut them with a mandolin. Lay the vegetables in layers a large dish, adding garlic, basil, grated parmesan and Breadcrumbs and bake in the oven. Share with friends: 
Time: 2 hours. 45 minutes Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Tjella
- 0.7 kg potatoes peeled and sliced in thick mugs 0.5 cm
- 5 tbsp. l olive oil + extra to grease form
- 0.5 kg zucchini
- 3 tbsp. l chopped garlic
- Sea salt, preferably gray
- 3.5 tbsp. tomato puree recipe see below
- 4 tbsp. l chopped garlic
- 1 tbsp. grated parmesan
- About 1 tbsp. small breadcrumbs
- 1/3 Art. coarsely chopped fresh basil leaves
Mashed Tomato
- 20 peeled tomatoes
Recipes with similar ingredients: zucchini, potatoes, sauce tomato, parmesan, garlic, basil
Recipe preparation:
- Put the potatoes in a glass bowl, sprinkle about 2 tbsp. l olive oil. Stir to coat with oil.
- Trim the ends of the zucchini, then cut them lengthwise into slices 0.5 cm thick. Put in a separate bowl. Pour 3 tbsp. l olive oil, salt and pepper to taste.
- Preheat the oven to 190 ° C. Apply a thin layer of olive oils deep baking dish with a volume of 2.5-3 liters. (size 22×32 cm.). Then lay out about 1/4 tbsp. tomato puree to the bottom of the mold and distribute.
- In bowls with zucchini and potatoes, add 2 tbsp. l garlic and mix well with a rubber spatula. Lay out layers of zucchini and potato in the form, alternating vegetables and filling all the gaps in small pieces. Put on top 0.5 tbsp. tomato puree then sprinkle 2 tbsp. l Parmesan and 2 tbsp. l breadcrumbs. Sprinkle with a little basil.
- Repeat the alternating layers of vegetables, tomato puree, parmesan, breadcrumbs and basil, using this time all the vegetables. Sprinkle with the remaining breadcrumbs and Parmesan
- Bake, uncovered, for about 30 minutes, then cover and bake another 45 minutes. Finally, open and bake the last 15 minutes until the casserole is tender and bubbling, all it should be baked for about 1.5 hours. Remove from the oven and let cool to room temperature so that the dish settles and insisted.
- Tiella can be served hot, warm or roomy temperature. Preheat in the oven if desired. Before serving cut into squares and carefully lay out with a spatula forms. Tomato puree: in 2 large pots bring water to boiling. Dip the tomatoes in boiling water, blanch for 45 seconds – 1 minute. Put blanched tomatoes on a baking sheet and peel. Put in a colander set above the bowl, and squeeze the seeds and insides from each tomato. Set aside side, and clear the expressed liquid in the refrigerator or use in other recipes. Slice peeled tomatoes into pieces of 2.5 cm. and put them in a blender. Beat well. Pour into a bowl.
