Pasta casserole with zucchini and cheese

Ingredients (for 4 servings):

– 250 g of pasta (e.g. tubes, spirals, penne),

– 2 medium zucchini,

– 1 small onion,

– 2 cloves of garlic,

– 150 ml of 30% cream or Greek yogurt,

– 2 eggs,

– 150 g of grated yellow cheese (e.g. mozzarella, gouda),

– 2 tablespoons of olive oil,

– salt, pepper, Provençal herbs to taste,

– optional: a pinch of nutmeg or fresh herbs (basil, thyme).

Preparation:

Cook the pasta in salted water until al dente. Wash and coarsely grate the zucchini, lightly salt it, and let it sit for 10 minutes, then squeeze out any excess liquid. Finely chop the onion and press the garlic. Sauté the vegetables together in olive oil for 3–4 minutes, seasoning to taste.

In a bowl, combine the cream, eggs, spices, and half of the grated cheese. Add the zucchini, onion, and pasta, and mix thoroughly. Transfer the mixture to a greased ovenproof dish and sprinkle with the remaining cheese.

Bake at 180°C for 25–30 minutes, until golden brown on top. Serve warm, for example with a tomato salad or fresh dill.