Baked Zucchini Potobello With Cheese

1 zucchini
1 big potobello mushroom
3 dl mozerella cheese
6 to 9 slices of Vasterbotten cheese or Pamesan cheese
1 dl sour cream
A small bunch of fresh basil
Black pepper to taste

Slice zucchini with peeler length-wise. Cut mushroom into thin slices and chop fresh basil roughly. Preheat oven at 220 celcius. Oil baking dish with a little olive oil. Arrange 2 layers of zucchini strips length-wise on baking tray then some mushroom slices on top. Sprinkle with chopped basil, pepper to taste and 1/2 dl of sour cream. Cover with mozerella and top with 2 to 3 slices of vastenbotten cheese. Do a second layer following the same process. And the top layer with only zucchini and the 2 cheeses. Bake in oven for 15 to 20 minutes or until it is slightly brown. Serve with salad on the side.

NOTE: You can use any other firm cheese or pamesan instead of vasterbotten cheese.