Provencal zucchini casserole

Ingredients for 4 servings:

• 750 g zucchini (courgettes)
• 2 tbsp margarine
• 1 medium-sized onion(s), finely chopped
• 3 cloves garlic
• 4 tomatoes, fleshy
• 2 tsp Provençal herbs
• 1 cup sour cream
• 1 dl cream
• 3 tbsp breadcrumbs
• 1 bunch of parsley
• some basil leaves
• Salt
• Pepper, from the mill

Instructions

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

Cut the unpeeled zucchini into finger-thick stalks. Finely chop the onion and 2 garlic cloves. Melt 1 tablespoon of margarine in a pan, sauté the onion and garlic cloves until translucent. Then add the zucchini, cover, and sauté over medium heat until just tender (about 10 minutes). Season with 1 teaspoon of salt and freshly ground pepper and place in a greased casserole dish. Briefly dip the tomatoes in boiling water, peel, remove the seeds, and roughly dice. Season with the Provençal herbs and spread over the zucchini. Combine the sour single cream and season with salt and pepper, mix well, and spread as evenly as possible over the zucchini and tomato mixture. Melt the remaining margarine in a small pan. Add the breadcrumbs, 1 crushed garlic clove, parsley, and finely chopped basil leaves, mix well, and spread over the casserole. Bake in the center of the oven at 200 degrees Celsius for 20-25 minutes. This casserole can also be made with eggplant.