Tiella is an Italian casserole.

Ingredients:

Tiella

• 0.7 kg potatoes, peeled and cut into 0.5 cm thick circles.
• 5 tbsp olive oil + extra for greasing the pan
• 0.5 kg zucchini
• 3 tablespoons of crushed garlic
• Sea salt, preferably grey
• 3.5 cups tomato puree, see recipe below
• 4 tablespoons chopped garlic
• 1 tbsp. grated parmesan
• About 1 cup small breadcrumbs
• 1/3 cup coarsely chopped fresh basil leaves

Tomato puree

• 20 tomatoes, cored

Preparation:

1. Place the potatoes in a glass bowl and drizzle with about 2 tablespoons of olive oil. Toss to coat.
2. Trim the ends of the zucchini, then slice them lengthwise into 0.5 cm thick slices. Place them in a separate bowl. Drizzle with 3 tablespoons of olive oil and season with salt and pepper to taste.
3. Preheat oven to 190°C. Lightly grease a deep 2.5- to 3-quart (22x32 cm) baking dish with olive oil. Then spoon about 1/4 cup of tomato puree into the bottom of the dish and spread it out.
4. Add 2 tablespoons of garlic to each bowl with the zucchini and potatoes and mix well with a rubber spatula. Layer the zucchini and potatoes in the pan, alternating the vegetables and filling any gaps with small pieces. Top with 1/2 cup of tomato puree, then sprinkle with 2 tablespoons of Parmesan and 2 tablespoons of breadcrumbs. Sprinkle with a little basil.
5. Repeat the alternating layers of vegetables, tomato puree, Parmesan, breadcrumbs, and basil, using all the vegetables this time. Sprinkle the remaining breadcrumbs and Parmesan on top.
6. Bake, uncovered, for about 30 minutes, then cover and bake for another 45 minutes. Finally, uncover and bake for a final 15 minutes, until the casserole is tender and bubbly, for a total of about 1.5 hours. Remove from the oven and let cool to room temperature to allow the dish to set and mature.
7. Tjella can be served hot, warm, or at room temperature. If desired, reheat in the oven. Before serving, cut into squares and carefully remove from the pan with a spatula.
   
   Tomato pureeBring two large pots of water to a boil. Drop the tomatoes into the boiling water and blanch for 45 seconds to 1 minute. Place the blanched tomatoes on a baking sheet and peel them. Place them in a colander set over a bowl and squeeze out the seeds and insides from each tomato. Set aside, and refrigerate the clear, strained liquid or use it in other recipes. Cut the peeled tomatoes into 2.5 cm pieces and place them in a blender. Blend thoroughly. Pour into a bowl.