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🍽️ Crispy Tomato and Zucchini Casserole

350 kcal · 30 min · 4 servings

Ingredients

• 6 tomatoes (approx. 80 g each)
• 3 zucchini (approx. 250 g each)
• 100 g Emmental cheese
• 200 g sour cream
• 4 eggs
• salt
• white pepper
• 1 tbsp olive oil
• 2 sprigs thyme

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Remove the hard stem areas from the tomatoes.
3. 3. Slice the tomatoes into even rounds.
4. 4. Wash the zucchini thoroughly as well.
5. 5. Remove the hard ends of the zucchini.
6. 6. Slice the zucchini into rounds, similar to the tomatoes.
7. 7. Grate the Emmental cheese finely.
8. 8. Mix the sour cream with the eggs.
9. 9. Fold the grated Emmental into the cream-egg mixture.
10. 10. Season the mixture with salt and pepper to taste.
11. 11. Preheat the oven to 180 degrees Celsius (convection 160 degrees or gas level 2 to 3).
12. 12. Grease a baking dish lightly with oil.
13. 13. Arrange the tomato and zucchini slices in the dish in an overlapping pattern.
14. 14. Pour the cheese-cream mixture evenly over the vegetables.
15. 15. Bake the casserole on the middle rack for about 20 minutes.
16. 16. Wash the thyme under running water.
17. 17. Shake the thyme dry.
18. 18. Pluck the small thyme leaves from the stems.
19. 19. Sprinkle the thyme leaves over the casserole.
20. 20. Finish baking the casserole for another 10 minutes.

Nutrition per serving

• kcal: 350
• Protein: 20 g · Fett/Fat: 25 g · Carbs: 10 g