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.