A cake recipe for all foodies:
1. boil the milk with a little salt. Add the semolina with a whisk and swell at the lowest temperature for about 10 minutes, stirring.
Separate the eggs. Remove the semolina from the heat, stir in the butter (1), cheese (1) and the yolks. Season the mixture with salt, pepper and nutmeg. Whip the egg whites until stiff and fold in. Preheat the oven to 220 degrees. Butter a 28 cm diameter baking dish or a large oval one.
Pour in the semolina. Clean the zucchini, rinse and cut into slices about 1/2 cm thick. Arrange the slices like roof tiles on the semolina and season with salt and pepper. Cut the butter (2) into flakes and sprinkle the remaining cheese (2) over the zucchini.
Bake the semolina cake in the oven (center, gas mark 4) for about half an hour until the zucchini is browned.
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