Delicious Zucchini and Tomato Bake: A Flavorful Treat!

Start by slicing the zucchini and seasoning it with salt. Set it aside for a few minutes to draw out excess water.

Sauté the Vegetables:
In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Then, add the minced garlic and grated carrot, and cook for another 3-4 minutes until the vegetables are tender and aromatic.

Cook the Zucchini:
Pat the zucchini slices dry to remove any excess moisture. In a separate pan, heat sunflower oil and sauté the zucchini until golden brown on both sides. You may need to do this in batches to avoid overcrowding the pan. Set the cooked zucchini aside.

Prepare the Sauce:
In the same pan where you sautéed the zucchini, add the chopped tomatoes, tomato paste, black pepper, and a small amount of water to create a sauce. Let it simmer for 5-7 minutes, adding more water if needed to achieve the desired sauce consistency. Stir in the chopped dill for a fresh, herbal flavor.

Assemble the Bake:
Preheat the oven to 375°F (190°C). In a large baking dish, layer the sautéed zucchini slices at the bottom. Spread the vegetable and tomato mixture over the zucchini, ensuring an even layer.

Add the Eggs and Cheese:
In a bowl, whisk together the eggs and half of the grated cheese. Pour the egg mixture over the vegetables in the baking dish, then top with the remaining cheese.

Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.

Serve:
Remove from the oven and allow it to cool slightly before serving. Enjoy as a delicious side dish or a main course!

Serving and Storage Tips