Zucchini and Tomato Bake

IvanIvan
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Zucchini and Tomato Bake
11/10/2013
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Preparation25 min.
Cook60 min.
Тotal85 min.
Servings8
"A very light and delightful casserole with zucchini and tomatoes, wonderfully combined and balanced with spices!"

Ingredients

  • zucchini - 2 lb (1 kg)
  • tomatoes - 4 - 5 pieces
  • peppers - 2 - 3
  • onions - 5 - 6 sprigs of green onions, or 2 red onion heads
  • dill - 1 bunch
  • parsley - 2/3 of a bunch
  • garlic - 4 - 5 cloves
  • oil - 1/2 cup (120 ml), or olive oil
  • salt
  • for the topping
  • eggs - 4
  • flour - 1 tablespoon
  • water - 3 tablespoons
  • vinegar - 2 tablespoons
measures

How to cook

Clean the vegetables. Cut the zucchini into 1/4 (5 mm) thick circles. Put them into a bowl and add the roundly sliced peppers, onions, garlic, a bit of crushed garlic and dill. Salt to taste, pour the oil in and mix everything well. Place into a greased oven dish and pack the round tomato slices tightly.

Salt lightly, pour in a little oil and put the dish to bake in a preheated 392°F (200 °C) oven for about 40-45 minutes. Then pour in the whisked together eggs, the flour that you've been diluted in a little water, the vinegar and a pinch of salt. Bake for another 15 minutes or until they get a golden crust.

Serve slightly cooled and sprinkled with a little dill and parsley. When done, sprinkle with the remaining chopped dill.

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