Make the potatoes al dente, peel them, cut them into slices and cook them with the whipped cream until slightly creamy. Spread all the vegetables evenly on top and sprinkle the whole thing with grated Emmentaler. Mix well the beaten eggs with the milk, add the chopped pumpkin seeds, kitchen herbs, sesame seeds and flax seeds, season with iodized salt and pepper, and form this quantity over the vegetables. Now bake the casserole at a heat of about 180 degrees for about 45 minutes.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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