Cut the cleaned and washed zucchini into thin slices. Salt, roll them in flour and fry in hot butter, but do not overdo it.
Separately, fry the finely chopped white part of the onions in hot butter, put in the rice and fry until it looks glassy. Add water and stew. Add the chopped tomatoes to the rice, then the dill and parsley. Boil some more and season it with salt and pepper.
In an oven dish, line up a layer of rice, then zucchini and continue alternating them, finishing off with zucchini. Beat the milk with the eggs and a little salt. Pour it over the dish and bake for about half an hour.