How to make
Cut the zucchini for the casserole into thicker circles, arrange them in the oven tray onto baking paper. Sprinkle them with salt, paprika and flour. Finally, lightly drizzle them with olive oil. Put them to bake in a preheated oven. Bake them in a highly heated oven.
Boil the potatoes in salted water, peel and cut them into thick circles.
In another pot, stew the onion, cut it into large crescents and the carrots into circles, until they're semi-cooked. Add the peppers very briefly. Also add crushed garlic, salt and spices. I added fresh dill, fresh parsley and black pepper. Mix everything and leave the mixture to cool slightly.
Start layering in the baking pan. A row of potatoes, a row of zucchini and a row of stewed vegetables. Repeat again, until you run out of products.
In a bowl, make the topping for the zucchini and potato casserole. It is made from: eggs, yogurt and flour. Add a little salt and black pepper and pour it evenly over the arranged dish. Level out the top with the spoon and bake the vegetable casserole only with the top resistor wire on for the topping, until it aquires a golden color!
Enjoy the zucchini and potato casserole while it's still warm!
