Tomato and Zucchini Casserole with Olives – Iris Precht-Halle

Preheat the oven to 200 degrees (convection oven: 180 degrees /gas oven: level 3).

Cut half of the garlic in half, press the other half.

Rub a round gratin dish with the garlic halves and brush with melted butter. Layer zucchini and tomato slices in rows, alternating in the dish [2]. Spread olives evenly on top.

Mix the eggs with the crème fraîche and season well with nutmeg, curry, cumin, salt and pepper. Mix in the oregano leaves and the pressed garlic and pour over the vegetables.

Put the dish in the preheated oven for twenty minutes.

Serve with baguette, ciabatta or flat bread.

[1] Do not use large zucchini, small zucchini taste much better! [2] This can also be served with sliced potatoes (pre-cooked) for a more substantial meal, or cheese, etc.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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