Ribbon pasta and zucchini gratin

Ingredients for 4 servings:

• 250 g ribbon pasta, narrow
• salt water
• 2 m.-large zucchini
• 250 g mushrooms, brown
• 6 tbsp olive oil
• 1 garlic clove(s)
• 1 onion(s)
• salt and pepper
• 4 eggs
• 250 ml whipped cream
• 150 g cheese (Emmental), grated
• Fat for the mold
• chives, cut into fine rolls

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the tagliatelle pasta in plenty of salted water until al dente, drain, and pour cold water over it. Set aside. Wash the zucchini, trim the ends, and slice lengthwise into thin slices (best done with a vegetable peeler or a mandoline). Clean and slice the mushrooms. Sauté the zucchini and mushrooms separately in pans. Finely chop the onion and garlic clove and sauté them. Season with salt and pepper. Grease a baking dish and spread half of the pasta in it. Add the fried mushrooms and then the fried zucchini strips. Cover with the remaining pasta. Beat the eggs with the cream, salt, and pepper, and pour over the gratin. Sprinkle with Emmental cheese. Bake in the oven at 200°C for 25 minutes. Sprinkle with chives at the end, if desired, and serve immediately.