Zucchini casserole

Ingredients:

• 110 g unsalted butter
• 4 medium zucchinis, sliced ​​into 1cm thick rounds (about 1kg)
• 1 yellow red pepper, diced
• Half a medium onion, diced
• 2 cloves garlic, crushed
• 0.5 cup sour cream
• 4 large eggs
• 220 g grated cheddar (about 2 cups)
• 0.5 cup fresh parsley, chopped
• 0.5 tsp Italian seasoning
• 2 cups cornflakes
• 0.5 tsp hot sauce, such as Tabasco

Preparation:

1. Preheat oven to 200°C. Place a large colander in a large bowl.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add a third of the zucchini to the skillet, spreading them in a single layer and seasoning with 1/2 teaspoon of salt and freshly ground black pepper to taste. Cook, stirring occasionally, until the zucchini begins to soften and brown in spots, about 5 minutes. Transfer to the prepared colander.
3. Fry the remaining zucchini in the same manner in two more batches, using 2 tablespoons of butter for each batch and sprinkling with 0.5 teaspoon of salt and black pepper to taste. Transfer each batch to a colander.
4. Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any browned bits with a wooden spoon, until the vegetables are tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then stir in the zucchini.
5. Transfer the mixture to a two-liter casserole.
6. In a large bowl, combine sour cream, eggs, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Add the cheddar, parsley, and Italian seasoning. Pour over the zucchini in the casserole, making sure some of the egg mixture sinks to the bottom.
7. Melt the remaining 1 tablespoon of butter in the microwave. Add the cornflakes and hot sauce. Sprinkle evenly over the zucchini.
8. Bake until the eggs are set and the cornflakes are golden, 30-35 minutes. Let sit for 10 minutes and serve.