Zucchini Casserole

Ingredients for 4 servings

• 800 g zucchini
• Salt, Pepper
• Flour for editing
• 10 tablespoons olive oil
• 400 g tomatoes
• 2 garlic cloves
• 0.5 sprig of basil
• 6 eggs
• 150 g crème fraiche
• 50 g Pecorino (freshly grated)
• 30 g pine nuts

Time: 1 h 50 min

Preparation

1. Zucchini brush and thick slices lengthwise into 1 cm. Season zucchini slices with salt and pepper and coat with flour, tap off excess flour well. In 2 large pans per 4 tbsps. Heat oil. Pour in the zucchini and on each side for 2-3 minutes, fry light golden brown over high heat. Then drain on paper towels.

2. Cut out the flower initials of tomato wedge. Blanch the tomatoes 20 seconds in boiling water, rinse with cold water, peel, and quarter and remove seeds and cut into cubes. Garlic cut into thin slices. Basil leaves and pluck off only into fine strips, then cut into small pieces. Eggs, crème fraiche, pecorino and basil stir, season with salt and pepper.


3. Reap an ovenproof dish with remaining olive oil. Zucchini slices, diced tomatoes and garlic slices monolayer, pour over the egg mixture and bake in preheated oven at 220 degrees on the bottom rail about 25-30 minutes (gas 3-4, convection 200 degrees) bake.

4. Golden brown pine nuts in a pan without fat roast. The casserole after end of cooking, let stand about 10 minutes. Sprinkle the pine nuts just before serving over the casserole.

Nutritional information per serving: 533 kcal
• 22 g protein
• 55 g fat
• 12 g carbohydrates