Tomato Zucchini Casserole

Ingredients

• 6 tomatoes (approx. 2.8 oz each)
• 3 zucchini (approx. 8.8 oz each)
• 3.5 oz Emmental cheese
• 7 oz sour cream
• 4 eggs
• Salt
• white pepper
• 1 tbsp Olive Oil
• 2 sprigs thyme

Instructions

1. 1.

   Wash the tomatoes, remove the stems, and slice them.

2. 2.

   Wash, clean, and slice the zucchini as well.

3. 3.

   Grate the Emmental cheese.

4. 4.

   Mix sour cream with eggs and grated Emmental cheese, and season with salt and pepper.

5. 5.

   Grease a baking dish with oil. Layer the tomatoes and zucchini in a brickwork pattern and pour the egg mixture over them. Bake in a preheated oven at 356°F (180°C convection 160°C; Gas: Mark 2-3) on the middle rack for about 20 minutes.

6. 6.

   Meanwhile, wash, dry, and pluck the thyme leaves. Sprinkle over the casserole and bake for another 10 minutes to finish.