Casserole of courgette and tomato

Preheat the oven to 200 ° C. Cross the tomatoes, put them in boiling water for a few seconds and immerse them. Remove the seeds and seed lists.

Heat half of the olive oil and fry the shallots with half of the garlic. Add the tomatoes and Provencal herbs. Stew and stir every now and then. Rub the larger pieces finer. Allow to thicken well and puree with the hand blender.

Heat the rest of the olive oil and fry the rest of the garlic. Scoop the zucchini slices and fry them al dente. When there is a lot of moisture, place them on kitchen paper.

Brush the bottom of the greased baking dish with the thickened tomato sauce and lay the zucchini slices in circles. There must still be some space left in the bowl, so do not pile up to the edge.

Beat the eggs with salt and pepper. Pour the egg mass over the zucchini and divide the grated cheese and the olive slices over it. Place the dish in the middle of the oven for 30 minutes. Garnish with parsley and / or basil.