Zucchini Tomato Casserole

For the zucchini and tomato casserole, wash, dry and slice the zucchini and tomatoes. Wash basil if necessary, sort and chop very finely.

Mix 200 grams of curd cheese with eggs until smooth, season with nutmeg, salt and ground pepper, stir in basil. Sprinkle with grated cheese.

Now put all the ingredients in layers in an ovenproof, buttered dish and cook in a preheated oven at 160 degrees for 30 – 40 minutes.

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