Baked pasta with tuna and zucchini

Turn the oven on to 200 °C on regular bake. It'll be ready when the gratin goes in.

Bring 1.5 l of water to a boil in the saucepan with the pinch of salt, then add the 160 g of elbow pasta. Cook 8 min, a little less than the package says, then drain.

Wash the 240 g of zucchini and cut them into small cubes, about 1 cm. Drain the 2 cans of tuna and flake it with a fork.

Melt the 25 g of butter in the skillet over medium-high heat. Add the zucchini and brown it for 6 to 7 min, stirring, until tender.

Turn the heat down and add the 160 g of crème fraîche, the pinch of nutmeg, the pepper and the tuna. Stir for 1 min, just to heat through.

Tip the drained pasta into the skillet and mix well. Taste and add more pepper if needed.

Pour the mixture into the baking dish and smooth the top. Spread the 80 g of shredded cheese over the whole surface.

Bake at 200 °C for 10 to 12 min, until the top is golden and nice and bubbly. Let it rest 2 min before serving.