Zucchini casserole

Ingredients:

• 110 g unsalted butter
• 4 medium zucchini, sliced ​​into 1cm thick rounds (about 1kg)
• 1 green bell pepper, diced
• Half a medium onion, diced
• 2 cloves garlic, crushed
• 0.5 cup sour cream
• 4 large eggs
• 220 g grated cheddar (about 2 cups)
• 0.5 tsp thyme leaves (from 10 sprigs)
• 4 fresh chives, finely chopped
• 1 package buttery crackers, such as Ritz (about 30), crushed
• 0.5 tsp hot sauce

Preparation:

1. Preheat oven to 200°C. Place a large colander in a large bowl.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Place a third of the zucchini in the skillet, spreading them out in a single layer and sprinkling with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the zucchini begins to soften and turns golden brown, about 5 minutes. Drain in a colander. Cook 2 more batches in the same manner, using 2 tablespoons of butter for each. Drain each batch in a colander.
3. Add 1 tablespoon of butter to the skillet along with the peppers and onion and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then toss with the zucchini. Transfer the mixture to a 2-quart baking dish.
4. In a large bowl, combine sour cream, eggs, 0.5 teaspoon salt, and a few grinds of black pepper. Add the cheddar, thyme, and chives. Pour the mixture over the zucchini, making sure some settles to the bottom.
5. Microwave the remaining 1 tablespoon butter in a medium bowl. Add the crackers and hot sauce. Sprinkle the mixture evenly over the zucchini. Bake until the eggs are set and the crackers are golden brown, 30–35 minutes. Let cool for 10 minutes and serve.