Zucchini Casserole with Cheese and Ham

Ingredients

• 500 g zucchini
• 2 tbsp butter
• 30 g mixed bacon cubes
• 100 g cooked ham
• 100 g Emmental cheese
• 2 Eggs
• 4 tbsp milk (or sweet cream)
• Salt
• Pepper
• a pinch paprika powder
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash the zucchini, remove flower buds and slice. Sauté in hot butter for four to five minutes until golden yellow. Transfer the zucchini to a baking dish.

2. 2.

   Crisp the bacon cubes in the remaining pan fat.

3. 3.

   Cut the ham and cheese into small slices and distribute over the zucchini, adding the bacon cubes as well.

4. 4.

   Whisk the eggs with milk or cream and spices, fold in parsley, and pour the mixture over the zucchini.

5. 5.

   Place the baking dish in a preheated oven at 220°C and bake for about 20 minutes; the egg custard should form a golden crust. Serve with pan‑fried veal cutlets.