Zucchini, tomato and cheese casserole in the oven

To begin with, wash and clean the zucchini from the skin, rub on a grater with large teeth, leave in a container for 30 minutes; squeeze squash pulp. The young zucchini peel can not cut: it will become soft when baking. Do not forget to squeeze the zucchini thoroughly so that the pastry is not watery.

Add to the zucchini chicken eggs, spices and salt, mix. To make the dish juicy, you can add sour cream of 20% fat, kefir or milk cream. Curry, coriander, garlic, oregano, cumin, nutmeg and marjoram are suitable as spices for zucchini.

After that, begin to pour finely sifted flour and stir. Pre-sifting wheat flour will make a casserole airy.

Then we wash the tomato, cut it into cubes and add to the squash mass. If desired, you can scald the tomato, put it in cold water and remove the skin. Instead of a tomato, you can add tomato sauce or kebab ketchup.

Peeled onions cut into slices and lay out to zucchini.

Grate grated hard cheese with large teeth and add to the dish.

Refractory form grease with vegetable oil and spread the dough, leveling the surface. On the upper part we spread the circles of the tomato. For decoration, use whole fruit without rot. Be sure to cut the stem of a tomato.

The remaining piece of cheese is rubbed on a grater, set to bake the dish for 45 minutes at 180 degrees.

Squash casserole with cheese and tomato is ready to eat. Before serving, sprinkle with fresh chopped herbs, and cut into pieces. Finished pastries should be reddened and turn golden. Sour cream or mayonnaise as a sauce to a casserole pie.