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Step 1.Clean and slice the mushrooms; cut the zucchini into small cubes; peel and chop the scallion.
Step 2.Put a pan on the stove with EVO and the chopped scallion and let it sweat; Add the mushrooms and the zucchini and cook over a high flame for a couple of minutes until brown; add salt and pepper, remove from the stove and drizzle with the previously prepared herbs.
Step 3.Distribute the vegetables in the small pans greased with butter; add the Emmental cheese cut into small pieces and an egg for each casserole.
Step 4.Cook on the stove at a mean temperature for 8-10 minutes.
Step 5.Serve hot in the casserole.
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