Bring the broth with salt, pepper and nutmeg to the boil. Stir in the polenta and let it soak for about 20 minutes. Spread on a baking sheet and let cool down. Wash the zucchini, pat dry, clean and cut into 1 cm thick slices. Fry in hot oil for about 3 minutes, then season. Cut out the polenta taler. Layer the zucchini and polenta like a roof tile in a greased baking dish. Cover with flakes of butter and sprinkle with the cheese. Wash the rosemary sprig, shake it dry, pluck the needles off and pour over the gratin.
Bake in a preheated oven (electric stove: 200 ° C / fan oven: 180 ° C) for about 20 minutes.
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