Peel the potatoes with the carrots and cut them into crescents. Boil them in salted water for 15 min. and drain. Peel the zucchini and cut them into thin strips.
Sprinkle them with a little salt and leave them for 5-10 min. to drain from the juice and dry them lightly. Pour half of the potatoes and carrots into an oven dish.
Sprinkle with a little salt and finely chopped parsley. Arrange the zucchini on top, sprinkle with chopped green onions and black pepper. Next, place another layer of the remaining potatoes and finish off with zucchini.
Beat the eggs with the cooking cream. Pour this over the dish, while using a fork to make room so that it soaks in everywhere. Bake in a preheated 356°F (180 °C) oven for 20 min.
Take it out of the oven dish and sprinkle the casserole with grated cheese. Put it back in the oven for another 10 min. until the cheese browns. Take it out, cut into squares and serve with delicious yoghurt sauce. Its taste is unique, try it!