Zucchini semolina cake

Ingredients for 4 servings:

• 700 ml milk
• 150 g semolina (wheat semolina)
• 3 eggs
• 50 g butter
• 75 g Parmesan
• Salt and pepper, white
• nutmeg
• 400 g zucchini, young
• Butter, for the mold

Instructions

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

Bring the milk to a boil with a little salt. Whisk in the semolina and let it swell over very low heat for about 10 minutes while stirring continuously. Separate the eggs. Remove the semolina from the heat, mix in 30g butter, 60g cheese, and the egg yolks. Season with salt, pepper, and nutmeg. Beat the egg whites until stiff peaks form and fold in. Preheat the oven to 220°C (425°F). Grease a 28cm quiche dish or a large oval dish with butter. Pour in the semolina. Cut the zucchini into slices about 1/2cm thick, arrange them on top of the semolina in a shingle-like pattern, and season with salt and pepper. Sprinkle the remaining butter and cheese over the zucchini. Bake in the oven for about 30 minutes, until the zucchini are golden brown.