Zucchini Gratin

Ingredients

• 800 g small zucchini (4 small zucchinis)
• 400 g smaller tomatoes (8 smaller tomatoes)
• 20 g basil (1 bunch)
• 1 piece parmesan (150 g, 30% fat in the cream)
• 100 g heavy cream
• Salt
• Pepper

Instructions

1. 1.

   Clean and wash the zucchini, then slice into thin rounds. Briefly blanch the tomatoes in boiling water, remove them, rinse with cold water, peel off the skins, halve them and remove the seeds.

2. 2.

   Layer the zucchini slices in the center of a baking dish and place the tomato halves around the edges. Wash the basil, shake it dry and pluck the leaves. Set aside some leaves, finely chop the rest and sprinkle over the casserole. Season with salt and pepper.

3. 3.

   Grate 100 g parmesan, mix it with the cream and pour over the vegetables. Sprinkle the remaining cheese on top. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 35 minutes until golden. Remove from the oven and garnish with the leftover basil leaves.