Baked Mediterranean veggie gratin with mozzarella and prosciutto

Turn the oven on to 200 °C, convection or regular bake. Lightly oil the baking dish with a little of the olive oil (0.5 tablespoon total, save the rest for the skillet).

Slice the onion into thin strips and set it aside on a plate. Dice the zucchini and bell pepper, cut the tomato into chunks, and put them all together in the mixing bowl.

Set the skillet over medium heat with the rest of the olive oil. Sauté the onion strips for 5 min, stirring, until soft.

Add the zucchini, bell pepper and tomato to the skillet, then salt and pepper. Cook 10 min, stirring often, until they soften and the liquid cooks off.

Turn the heat down, pour in the 10 cl of crème fraîche and stir for 1 min. Taste and adjust the salt and pepper, keeping in mind the prosciutto is already salty.

Pour the veggies into the baking dish and spread them out. Tear the prosciutto into pieces and scatter it on top.

Drain the mozzarella, slice it and lay the slices over the veggies. Then sprinkle half of the shredded cheese on top.

Sprinkle the rest of the shredded cheese (the other half, so 20 g) over the mozzarella before it goes in the oven.

Bake at 200 °C for 20 min, until the top is golden and the mozzarella has melted. Let it rest 3 min before serving.