Zucchini casserole with tuna

Ingredients for 4 servings:

• 500 g zucchini
• 200 cans of tuna in its own juice
• 200 g tomatoes
• 2 onions
• 3 cloves garlic
• salt and pepper
• 5 tsp oil
• 1 cup of cream
• 1 cup crème fraîche
• 250 g cheese (Emmental), grated
• 100 g cheese (Gouda), grated
• 2 eggs
• Breadcrumbs
• 50 g butter for butter flakes
• Almond(s), chopped

Instructions

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

Halve 3-5 zucchini and cut into 4 mm thin slices. Fry in a pan, add the onions and garlic, and sauté until translucent. Finally, add the diced tomatoes. Make a sauce with 2 eggs, a little cream, and 1 cup of crème fraîche and season with salt, pepper, and nutmeg. Mix the zucchini with the sauce, 200 g of tuna, 100 g of Gouda, and 250 g of Emmental cheese, and place in a baking dish. Sprinkle with chopped almonds, breadcrumbs, and knobs of butter. Bake in a preheated oven at 220°C until the surface is golden brown.