Vegetable Casserole with Carrots, Zucchini and Cheese

Clean and rinse the carrots and remove the skin with a peeler. Cut carrots first into slices, then into sticks. Rinse zucchini, cut ends into small pieces. Cut zucchini diagonally into slices.

Place carrot sticks in a round microwave-safe dish (approx. 26 cm ø) and add the hot clear soup. Cover with a lid or microwave foil at 600 watts for 3 minutes. Drain.

Peel and dice the onion and add to the microwavable dish. Spread fat evenly over it in flakes. Without cover at 600 watts1 minute steamed carrot sticks and zucchini slices to the onion cubes form. Sprinkle pumpkin seeds on top.

Stir through eggs, whipping cream and cornstarch. Season with salt and pepper. Parsley rinse, dry with paper towels. Pluck half of the parsley leaves, cut into thin strips and add to the egg whipped cream. Pour egg whipped cream evenly over vegetables. Coarsely grate cheese.

Sprinkle cheese over casserole mixture. Cook without cover at 600 watt for 10 minutes. Continue cooking at 360 watt for 20 minutes. Let the casserole rest for 10 min. before serving. Pluck remaining parsley leaves from stems and sprinkle on top.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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