Zucchini and mushroom casserole

Ingredients for 2 servings:

• 2 m.-large zucchini
• 150 g mushrooms
• 1 red bell pepper(s)
• 2 tbsp margarine
• ½ bunch basil
• 1 clove(s) garlic
• 125 ml milk
• 65 g crème fraîche
• 2 eggs
• 50 g cheese (grated Gouda cheese)
• salt and pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the zucchini and slice lengthwise. Wipe the mushrooms with a damp cloth, trim, and slice. Wash the bell pepper, trim, and slice. Heat 1 tablespoon of margarine; sauté the mushrooms in it, then remove them and sauté the zucchini in it. Roughly chop the basil. Peel the garlic and press it through a press. Mix the milk, crème fraîche, and eggs. Season with salt, pepper, garlic, and nutmeg. Stir in the basil. Grease an ovenproof dish and layer the vegetables. Pour the egg and milk over the dish; sprinkle with cheese and bake in a preheated oven at 225°C (fan oven: 200°C) for about 25 minutes. Tip: This casserole can also be made with leftover potatoes.