Zucchini casserole with beef, French

Ingredients for 4 servings:

• 350 g beef, cooked
• 50 g butter
• 1 lemon(s)
• 300 g zucchini
• 4 eggs
• 100 ml sour cream
• 100 ml sweet cream
• 125 g cheese, grated (Gruyère and Parmesan)
• e.g. salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Courgettes of the poor man

Trim the cooked beef and cut into 2mm thin, bite-sized slices. Melt the butter in a shallow baking dish, arrange the meat slices on top, and bake in a 220°C oven for 10 minutes, turning once. Finally, squeeze the juice of ½ to 1 whole lemon over the zucchini. Wash the zucchini, cut into 3mm thick slices, and blanch them in boiling salted water (just covered) for 8 minutes, until soft but not translucent. Then drain well. Beat the eggs, stir in the sweet and sour cream, salt, pepper, and plenty of nutmeg. Finally, add the grated cheese. Lightly fold the drained zucchini slices into the egg and cream mixture. Carefully pour the mixture over the meat and bake the dish at 200°C for about 15 minutes. The mixture will rise and should brown slightly. Variations: Use 3 tablespoons of fresh tarragon leaves instead of nutmeg. Or finely diced red bell pepper. You can also vary the cream: for example, you can replace some of the cream with milk, or you can use only sour cream.