Zucchini Casserole with Parmesan

Ingredients

• 3 zucchinis
• 2 onions
• 1 tbsp Olive Oil
• 10 g basil (0.5 bunch)
• 1 Garlic clove
• 6 Eggs
• 60 g sour cream (3 tbsp)
• 350 ml soy cream
• 50 g grated Emmental cheese
• Salt
• Pepper
• 20 g Parmesan (1 piece)

Instructions

1. 1.

   Wash, trim and slice the zucchini into thin rounds. Peel and finely dice the onions.

2. 2.

   Line a baking dish with oil.

3. 3.

   Wash the basil, shake dry, pluck leaves and roughly chop. Peel, mince the garlic and mix with eggs, sour cream, soy cream and Emmental. Season with salt and pepper.

4. 4.

   Layer the zucchini, onions and cheese‑egg mixture alternately in the baking dish. Top with zucchini slices. Grate parmesan and sprinkle over the top.

5. 5.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25–30 minutes until golden brown.