Gratinated vegetable casserole

Ingredients for 4 servings:

• 500 g zucchini
• 150 g beans, green
• 200 g spinach, already blanched
• 1 bell pepper(s)
• 1 onion(s)
• 150g mozzarella
• 120 g Parmesan
• 4 eggs
• 125 ml cream
• 3 tbsp chives, parsley and basil, freshly chopped
• 50 g breadcrumbs
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the beans and break them into bite-sized pieces. Dice the zucchini and bell peppers. Dice the onion. Place the beans in boiling salted water and cook for about 5 minutes. Then add the bell peppers and zucchini and cook for another 3 minutes. Drain the vegetables, rinse with cold water, and drain well. Squeeze the blanched spinach well and roughly chop it. Mix the vegetables together in a bowl. Dice the mozzarella and grate the Parmesan cheese. Whisk the eggs with the cream. Add about two-thirds of both cheeses, the chopped herbs, and the breadcrumbs, along with the beaten eggs, to the vegetables. Mix everything well and season with salt and pepper. Grease a baking dish with a little oil and add the vegetables. Sprinkle with the remaining cheese and bake in a preheated oven at 200°C for about 25 minutes.