Mix sour cream, mustard and oregano, season with salt and pepper. Stir in the tuna and the spring onions cut into strips.
Wash the zucchini and cut into thin slices. Layer a third of the zucchini slices in an ovenproof dish and sprinkle with garlic. Then cover with half of the tuna mixture and again spread zucchini slices on top. Sprinkle with garlic, top with remaining tuna mixture and then spread remaining zucchini on top.
Sprinkle with grated cheese. Bake the casserole at 180 °C for 30-40 minutes.
Preparation Tip:
Season the casserole additionally with some fresh rosemary and oregano.
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