How to make
I cut the zucchini into about 0.4″ (1 cm) thick circles. Sprinkle them in a bowl with salt and set them aside.
In a pot or deep frying pan, put the oil and the butter and the onion along with them. Leave it to stew over medium heat.
Shortly after that, I add the zucchini into the pot and stir again several times. The zucchini are not stewed for long, but only to mix all the spices. I add a little more salt to the onion and zucchini mixture.
In another bowl, beat the eggs with a fork, add dill, black pepper, crumbled white cheese and garlic. Mix everything.
The bottom of the tray is sprinkled a little with the egg mixture, or a little tomato puree. I pour 1/2 of the zucchini and onions on top of this layer.
I sprinkle them with 1/2 of the egg mixture and plenty of yellow cheese. I repeat the procedure in the same way and put the zucchini casserole to bake in the oven.
I put the vegetable casserole in a non preheated oven because my baking dish is a glass Iranian baking pan. Bake at 390°F (200°C) on top and bottom for about 45 minutes, until it is fully cooked or it aquires a golden color.
The Casserole with Zucchini, White Cheese and Yellow Cheese turns out great!
