Courgette Casserole with Processed Cheese
Courgettes provide fiber and potassium, while eggs and processed cheese add protein and a rich savory flavor. Baking gives the mixture a soft, even texture with a set center.
Peel the courgettes (1000 g), remove the seeds, and cut them into pieces. Slice the onion (300 g) into half-rings, mince the garlic (10 g), and slice the processed cheese (500 g).
Fry the onion in olive oil (45 g), add the courgettes, and cook briefly. Stir in the processed cheese and cook, stirring, until fully melted; then add the garlic (10 g), herbs de Provence (5 g), and table salt (to taste). Remove from the heat.
Whisk the eggs (250 g) and mix them into the vegetable mixture.
Transfer the mixture to a greased baking dish and bake for 35–40 minutes at 180°C, until the center is set.
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