Cut the zucchini fresh. Cut diagonally into slices five to seven millimeters thick. Season lightly with salt and juice.
Also cut tomatoes into slices.
Chop onion finely. Saute in olive oil until translucent, increase heat. Add zucchetti in batches, quickly roast while turning. Remove and set aside.
For the glaze, cut the feta into very small cubes. Mix with cottage cheese, milk and eggs. Pluck off oregano leaves and chop finely, add. Season with mustard, salt and freshly ground pepper.
Preheat the oven to 200 °C.
Brush an ovenproof dish with oil. Place zucchini and tomatoes in a brick-like pattern. Spread the glaze evenly over the top. Bake in the middle of the oven for thirty to forty minutes. Serve hot.
Serve with: Baguettes or possibly Buerli.
Tips: Pre-fried zucchini slices have more aroma and don’t draw so much juice during baking.
Use grated mozzarella instead of cottage cheese. Replace feta with Gruyère.
If you like, cut two or three potatoes into slices, blanch them briefly in salted water and layer them with the rest of the vegetables.
In principle, any ovenproof dish is suitable for gratinating. Ideally, however, it should be as wide as possible so that a large crust can be formed during gratinating.
In German-speaking Switzerland, zucchetti are usually called the larger ones and zucchini the smaller, slender ones. It is
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