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TORTINO DI ZUCCHINE

1 bunch flat leaf parsley
4 small twigs marjoram
800 g zucchini
10 tblsp olive oil
6 eggs
5 tblsp creme fraiche
50 g Pecorino or Parmesan cheese
3 garlic cloves
salt
black pepper
flour

Preheat oven to 220 deg C.

Mince herbs, wash zucchini and cut lengthwise in 1/2 inch (1 cm)
slices.

Season zucchini with salt and pepper, dip in flour so that they
are completely covered. Heat 1 tbls oil in a pan and fry zucchini
slices 3 min each side until they are golden brown. Put out of the
pan and drain.

Stir together eggs, creme fraiche and chees. Season with salt,
pepper and herbs.

Put 2 tblsp 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 deg C (hot air oven: 20 min at 200 deg C).

Serve in portions, drip the rest of the olive oil over it.

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