Greek vegetable gratin

Ingredients for 4 servings:

• 4 m.-sized zucchini, sliced
• 4 m.-sized carrot(s), sliced
• 3 stalk(s) Celery , diced
• 3 garlic cloves, chopped (or more if needed)
• 200 g feta cheese
• 3 eggs
• 80 g Parmesan, freshly grated
• n. B. Fresh herbs (basil, oregano, or thyme), finely chopped
• n. B. Olive oil for frying and for the dish
• n. B. Sea salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Briefly fry the zucchini slices with chopped garlic in a little olive oil on both sides. Set aside 4 slices for garnishing. Cook the carrot slices and celery cubes in boiling water for about 2 minutes (until al dente), then refresh in cold water in a sieve to retain their color. Mash the feta cheese with a fork. Whisk the eggs in a bowl. Add the crushed feta cheese and grated Parmesan cheese. Season with salt and pepper and mix well. Fold in the mixed chopped herbs. Spread the zucchini, carrots, and celery evenly in an oiled baking dish. Pour the egg mixture over the zucchini and top with the 4 zucchini slices as decoration. Bake the casserole in a preheated oven at 160°C (top/bottom heat) for about 40 minutes. Variation: Instead of the carrots and celery, you can also use sliced ​​potatoes that have been previously cooked for about 15 minutes.