Ricotta Zucchini Casserole

Ingredients

• 4 zucchinis
• 400 g ricotta
• 100 g Sour cream
• 4 eggs
• 1 sprig thyme
• Salt
• freshly ground pepper
• nutmeg
• 1 tsp butter (for the pan)
• 2 tbsp olive oil
• 1 tbsp Flax seeds
• 1 tbsp Sesame seeds
• 1 tbsp Pumpkin seeds

Instructions

1. 1.

   Clean, wash and slice zucchinis lengthwise into thin rounds. Mix ricotta with sour cream and eggs. Wash thyme, shake dry and finely chop. Season ricotta mixture with salt, pepper and nutmeg.

2. 2.

   Butter a baking dish and layer some zucchini slices on the bottom. Spread the ricotta mixture evenly over them. Arrange remaining zucchini slices in a braided pattern on top and drizzle with olive oil. Sprinkle with salt, pepper, flax seeds, sesame seeds and pumpkin seeds. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes.