Cook the tortellini in clear soup or salted water according to the instructions on the package. In the meantime, sauté the peeled and pressed garlic cloves in butter. Rinse the zucchini and grate very finely on a vegetable grater. Add to the garlic form and cook for 10 minutes. Season with herbs.
Put zucchini in a buttered gratin dish at the beginning. Cut the bacon into thin strips and spread evenly over the top. Grate the cheese and layer half of it. Spread the drained tortellini evenly on top.
Mix the eggs with the whipped cream. Pour over the casserole. Sprinkle with the remaining cheese. Sprinkle coarsely ground pepper on top and bake at 200 °C for 20 min.
This is how Mrs. Antje cooks today Dutch Office for Dairy Products
Our tip: It is best to use fresh herbs for a particularly good aroma!
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