Savory Zucchini Cake

Preheat the oven to fan 160 °C (conventional 180 °C) and grease a baking sheet.

Wash and trim the zucchini, peel the carrots and coarsely grate both.

Rinse the tomatoes, remove the stem ends and slice them thinly.

Whisk the cream, eggs, flour and baking powder in a bowl until smooth.

Fold the zucchini and carrots into the batter.

Grate the Fontina, stir it in and season the mixture with salt, pepper and nutmeg.

Spread the zucchini mixture evenly onto the prepared sheet and top with the tomato slices.

Bake in the preheated oven for about 45 minutes until golden brown.