How to cook
Heat the butter and saute the chopped onions until slightly softened. Add the roundly sliced carrots and zucchini to it. Add salt to taste and cover it to stew for 10 minutes, then add your finely chopped dill.
In parallel, beat the eggs with the flour for the topping, add salt and liquid cream. Transfer the ready vegetables to a greased baking dish and pour on the topping. Cover with grated cheese evenly.
Put the dish in a preheated 338°F (170 °C) oven to bake for about 20 minutes. When the topping turns red and fluffy, remove it from the oven.