How to make
Cut all of the vegetables. Put them in a convenient pan, pour 1 cup of olive oil, season with salt and black pepper.
Cover the pan and cook over low heat until the vegetables soften. Remove the pan from the heat and leave the food to cool.
Crack the egg into a bowl, add the grated Parmesan cheese and rice flour.
Homogenize the products. Add the resulting mixture to the vegetables and mix well.
Line an 18 cm form with a detachable ring with baking paper.
Pour the mixture and bake the vegetable casserole at 390°F (200°C) for about 25-30 minutes.
Remove the form from the oven, sprinkle it with grated mozzarella, a pinch of oregano and a pinch of black pepper. Drizzle it with a little olive oil.
Put the dietary casserole back into the oven and bake it until the mozzarella is nicely browned.
The gluten-free vegetable casserole with mozzarella can be served as a main course or a side dish for roasted meat.
Enjoy!
