Brown the coarsely ground oats with the curry in a saucepan until they smell spicy. Add the water and the grained vegetable soup. Bring to the boil and simmer for 10 minutes. Dice the tomatoes. Stir into the oats with the remaining ingredients.
Lightly grease a gratin dish. Spread the oats evenly in it and sprinkle with the parmesan.
Evenly distribute the coarsely grated zucchini directly on top of the oats. Sprinkle with a little cayenne pepper.
Stir the gorgonzola through with the crem fraiche and shaved clover. (Perhaps warm the cheese slightly) Spread evenly over the zucchini. Sprinkle the parmesan on top and finally add the pumpkin seeds.
Bake at 200 °C (convection oven) on the middle shelf for about 20 minutes.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.