Wash and clean the zucchini and carrots. Peel carrots. Peel and wash potatoes. Cut everything into thin slices. Layer the vegetables in a greased casserole dish (bottom 17 cm Ø, top 23 cm Ø; 1 litre capacity).
Whisk the stock, cream and eggs together. Season to taste with salt, pepper and nutmeg. Pour the egg milk evenly over the vegetables. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.