Zucchini Egg Casserole

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the zucchini, dry them and cut them long into approx. 5 mm thick slices. Quarter the tomatoes, remove the seeds and cut into cubes.
Brush the zucchini slices with olive oil, fry in the pan until golden and remove.
Peel and dice the onions and sauté in the hot oil. Add the tomato cubes and fry briefly. In the meantime, grate the shepherd`s cheese finely.
Preheat the oven to 180 ° C top and bottom heat. Grease a baking dish with a diameter of 15 cm.
Cut the zucchini slices into approx. 5 mm thick strips, place in a baking dish and sprinkle with salt, pepper, garlic granules and half of the shepherd`s cheese. Spread the tomatoes and onions on top and sprinkle with the remaining shepherd`s cheese.
Beat the eggs in a bowl with salt and pepper until frothy. Pour the eggs over everything and bake in the oven on the middle rack for about 15 minutes.
Serve sprinkled with fresh herbs.

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