Step 1

Preheat the oven to 190°C (170° fan) | 375°F | gas Grease an oval baking dish with the softened butter.

Step 2

Blanch the cauliflower in a large saucepan of salted, boiling water for 4-5 minutes until tender to the point of a knife. Drain and refresh in iced water.

Step 3

Drain again and arrange in the baking dish with the sliced zucchini. Whisk together the cream, creme fraiche, egg yolk, Cheddar, and seasoning.

Step 4

Pour over the vegetables in the baking dish and scatter over the shredded Parmesan. Season with more salt and pepper.

Step 5

Bake for 35-45 minutes until golden-brown and bubbling at the edges. Remove from the oven and leave to cool briefly before garnishing with rosemary.