Summary

Ingredients

• 4 zucchini
• 3 stalks marjoram
• 1 bunch parsley
• 2 tablespoon flour
• 6 tablespoon olive oil
• 6 egg (s)
• 500 ml milk
• 1 tablespoon pecorino, grated
• salt and pepper
• 10 g butter

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Instructions

1. Wash the zucchini and cut lengthways into thin slices. Flour these and fry until golden in olive oil.
2. Beat the eggs with the milk, chop the herbs and mix in with the pecorino. Season this mixture with salt and pepper.
3. Butter a baking dish, spread the zucchini slices in it and pour the egg mixture over it.
4. Bake the tart in an oven preheated to 250 degrees for 20 minutes.