Provençal zucchini gratin

Ingredients for 4 servings:

• 2 small zucchini or eggplant(s)
• 2 tbsp margarine
• 1 small onion(s)
• 2 cloves garlic
• ½ tsp salt
• some pepper
• 2 tomatoes
• Herbs of Provence
• ½ cup crème fraîche
• 1 tbsp breadcrumbs
• 1 bunch parsley, chopped
• some basil
• Margarine for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious side dish to potatoes and meatballs

Wash the zucchini and cut into coarse slices. Dice the onion and one clove of garlic. Melt 1 tablespoon of margarine in a pan to sweat the onion and garlic until translucent. Then add the zucchini, season with salt and pepper, and sauté for 10 minutes. In the meantime, preheat the oven to 200°C fan/convection oven or 225°C top/bottom heat. Now grease an ovenproof dish with margarine and add the zucchini. Roughly dice the tomatoes and arrange them over the zucchini. Sprinkle everything with Provençal herbs. Then season half a cup of crème fraîche with salt and pepper and spread it as evenly as possible over the vegetables. Finally, melt 1 teaspoon of margarine in the now empty pan and mix with 1-2 tablespoons of breadcrumbs, 1 diced garlic clove, chopped parsley, and basil. Spread this mixture over the gratin and then bake in the oven until the crème fraîche has melted and the herb crumbs are golden yellow (about 20 minutes). This gratin can also be made with eggplant.