6 small zucchinis
180 grams of Cantal
1 thick slice of cooked ham (approx 200 grams)
15 cl of milk
1 soup spoon of sweet marjoram, and other aromatic herb
10 grams of butter
Salt and pepper
Wash the zucchini, peel and cut into small circles of about 5mm thickness. Allow them to cook in non salted boiling water for 5 minutes. Take out and allow them to cool and drain off in a colander.
During this time, cut the Cantal into fine slices, cut the ham into small squares. Prepare the oven, setting it at 200º C. Beat up the eggs with the milk; add herbs, salt and pepper.
Butter the bottom of a baking dish and carefully lay the well drained zucchinis in the bottom. On the top of this, sprinkle the Cantal and the ham. Finish with a sprinkling of cheese. The last act is to pour the egg mixture in a uniform fashion over the dish.
Leave in the oven for 35 minutes on a lower shelf, and then place under the grill for ten minutes until the crush is nice and brown. Serve hot.