Make pasta al dente in salted water according to package directions. Rinse and clean the zucchini and cut into strips. Mix drained pasta and zucchini strips and place in an ovenproof greased dish. Stir through eggs and milk. Season heartily with salt, pepper and nutmeg and pour over pasta. Place flakes of fat on top. Place in oven and bake at 225 degrees /gas mark 4 (convection oven 200 degrees ) for 30-40 minutes. Warm the yogurt slightly over a low heat. Season with salt, pepper and crushed garlic. Serve with the casserole.
Our tip: Zucchini are tender in taste and therefore also good for children.
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