1 bn Italian parsley
4 sm Marjoram twigs
800 g Zucchini
10 tb Olive oil
6 Eggs
5 tb Crème fraîche
50 g Pecorino or Parmesan cheese
3 cl Garlic
Salt
Black pepper
Flour
Preheat oven to 220 degrees C / 430 degrees F.
Mince herbs, wash zucchini and cut lengthwise in 1/2" (1 cm) slices.
Season zucchini with salt and pepper, dip in flour so that they are
completely covered. Heat 1 tb oil in a pan and fry zucchini slices for
3 minutes on each side until they are golden brown. Put out of the
pan and drain.
Stir together eggs, crème fraîche and cheese. Season with salt,
pepper and herbs.
Put 2 tb oil in oven proof pan. Put zucchini in pan and pour egg
mass over them. Peel garlic, cut in thin slices and spread over the
egg zucchini mass.
Bake 30 minutes at 220 degrees C / 430 degrees F (hot air oven: 20
minutes at 200 degrees C / 400 degrees F).
Serve in portions, drip the rest of the olive oil over it.
Translation by Micaela "Stayka" Pantke - any mistakes are therefore
mine.
