How to make
In a pot, saute the finely chopped onion with a little water until softened, add the finely diced zucchini, leave the dish to saute for about 5 min., while stirring periodically.
Add the tomatoes, rice and stir. Leave as is for the rice to absorb the liquid and add the paprika, stir briefly. Transfer the dish to a suitable tray and pour on 3 cups hot water, add the spices and stir.
Put the tray in a preheated 390°F (200 °C) oven to bake.
Make the topping by mixing the beaten eggs with the yoghurt and (I recommend) toasted flour, stir to a homogeneous mixture.
Once the rice is semi-cooked, distribute the topping evenly on top and bake with top element only to the desired crisp of the topping.
