Zucchini and Processed Cheese Casserole

Grate the zucchini on a coarse grater, add a pinch of salt, stir, and let sit for 10 minutes.

Slice the onion into very thin, almost translucent half-rings.

Cut the processed cheese into thin slices (easiest to do with a wet knife).

Pour the vegetable oil into a heavy-bottomed pot. Squeeze the zucchini firmly by hand to remove all the released liquid, then transfer to the pot. Add the onion, and lay the cheese slices on top.

Warm over low heat, stirring continuously.

Cook until the cheese has completely melted. Season with salt, add the garlic pressed through a garlic press, and stir. Let cool until just warm.

Beat the eggs thoroughly until light and fluffy.

Fold the beaten eggs into the zucchini-cheese mixture and gently stir to combine.

Grease a baking dish with oil (I used a 20 cm round pan). Pour the mixture into the dish and place in an oven preheated to 180°C.

Bake for about 50–60 minutes, until a golden-brown crust forms.

The zucchini casserole is absolutely delicious served warm.