Lemon thyme adds a great fresh flavour to this vegetarian casserole.

Lemon Thyme, Zucchini and Parmesan Casserole

6 medium zucchini

3 cloves garlic

2 leeks

2 celery sticks

8 eggs

2 cups parmesan

1 cup corn flakes

2 tsp picked lemon thyme

2 tsp mint

1/2 cup butter

1/2 cup heavy cream

1) In a large casserole dish, sweat leeks, celery, garlic, mint and zucchini.

2) Beat the eggs and cream together.

3) Then bake at 325F until semi-firm, approximately 25 minutes.

4) In a mixing bowl, mix grated parmesan, butter, cornflakes and lemon thyme.

5) Add to casserole as a crust and bake at 425F until crispy and firm, approximately 15 minutes.

Courtesy Randy Feltis

Oscar’s Restaurant