Tomato Zuccini Gratin

Rinse zucchini and cut into 1/2 cm thick slices. Peel onions and garlic. Cut tomatoes and onions into slices, season with salt and pepper. Preheat the oven to 225 °C. Sauté zucchini and onions in hot olive oil in batches. Brush a baking dish with oil, layer the vegetables alternately in the dish, season lightly with salt, season with pepper and sprinkle with the kitchen herbs. Press garlic, mix with finely chopped parsley. Grate the Parmesan cheese and knead it together with butter. First spread the parsley, then the Parmesan butter in flakes evenly over the gratin. Bake in the middle of the oven for about 20 minutes until golden brown (gas: level 4).

Suggested drink: RosÇ wine

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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