Mix the minced meat well with onions, eggs and risotto rice and season with salt, chilli, basil and oregano.
Wash the zucchini, cut off the end and cut into approx. 4 mm thick slices.
Wash the tomatoes, cut out the stems and cut into slices approx. 4 mm thick.
Brush a large baking dish with olive oil and spread half of the zucchini and tomato slices on the floor like a roof tile. Salt and pepper.
Now we distribute the minced meat mixture evenly over the ceiling. If there is anything left over, just make meatballs out of it.
Finally, we distribute the remaining zucchini and tomato slices on the minced meat. And always in a circle from the outside to the inside (looks very nice). Spread olive oil over it again.
The whole thing is now covered with aluminum foil and cooked for approx. 70 minutes at 200 ° C convection on the middle rack in the oven.
Finally, put the grated cheese with the Parmesan on top and bake again WITHOUT the top for about 20 minutes (or until the cheese is nice and brown) in the oven.
Ready to enjoy!