Creamy Zucchini Cheese Pan

For the zucchini cheese pan, wash the zucchini, cut off the ends and halve lengthwise. Cut into slices about 1 cm thick. Sauté in a hot pan with plenty of olive oil.

Season with paprika powder and turmeric, fry briefly and deglaze with the juice of the lime. Season with the herbs and salt and pepper.

Cut the mozzarella into small cubes and add to the zucchini with the grated Emmental, continue cooking on low heat with the lid on and let the cheese melt.

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