Zucchini and carrot gratin

Ingredients for 4 servings:

• 4 m.-large zucchini
• 3 stalk(s) Celery, sliced
• 2 large carrots, sliced
• 200 g feta cheese, crumbled
• 3 eggs
• 60 g Parmesan, freshly grated
• 2 garlic cloves, finely chopped
• Coriander leaves or other herbs as desired
• Olive oil, for oiling the mold
• salt and pepper
• 1 chili pepper(s), if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

a light and very tasty low-carb dish

Preheat oven to 160 degrees Celsius (325 degrees Fahrenheit). Cook the chopped carrots, celery, and the whole zucchini (just trim the ends) in boiling salted water for 5 minutes. Drain, rinse briefly in cold water, and let drain. Dice the zucchini. Mash the feta cheese with a fork or dice it very finely. Whisk the eggs in a large bowl. Add the crushed feta, garlic, and grated Parmesan cheese. Season with salt and pepper, then add the zucchini cubes and fold in the chopped herbs. Pour the well-mixed vegetable and cheese mixture into an oiled baking dish and bake in the preheated oven at 160-170 degrees Celsius (325-350 degrees Fahrenheit) for about 40 minutes until golden brown.