Vegetable Mozzarella Casserole

For the vegetable mozzarella casserole, defrost the spinach leaves overnight. Preheat the oven to 200 degrees. Slice the zucchini and cut the tomatoes into 1 cm slices.

Lightly squeeze the spinach leaves and season with salt and pepper and dice or tear the mozzarella into small pieces. First put the spinach leaves in the baking dish, alternate the zucchini and tomato slices and season with salt and pepper.

Spread the dried herbs (about 1 tablespoon at a time) over the casserole and top with the chopped mozzarella. Bake in the preheated oven at 200 degrees for about 25 minutes.

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