Zucchini Casserole with Pumpkin

Ingredients

• 1 kg Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 2 Zucchini
• 4 Spring Onions
• 1 red chili pepper
• 2 Garlic cloves
• 3 eggs
• 250 ml Whipping Cream
• 1 tsp lemon zest (unprocessed)
• Salt
• pepper (ground)
• nutmeg
• 150 g Feta

Instructions

1. 1.

   Clean and wash the pumpkin, then cut into wedges. Clean and wash the zucchini, slice it, and layer the slices with the pumpkin wedges in a baking dish like roof tiles. Trim the spring onions, wash them, and cut diagonally into rings; set aside some green rings for garnish and spread the rest over the vegetables. Clean, wash and finely chop the red chili pepper. Peel and finely mince the garlic.

2. 2.

   Whisk the eggs with cream, lemon zest, garlic, and chili, then season with salt, pepper, and nutmeg. Pour over the vegetables, crumble feta on top, and bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 30 minutes until golden brown. Garnish with remaining spring onion rings before serving.