Unusually, hearty pie-casserole. Useful ingredients and interesting taste. Thin vegetable “dough” and delicate filling of tomatoes and scrambled eggs.
Compound:

dough

zucchini – 2 cups finely grated and tightly packed pulp
carrots – 1 cup finely grated and tightly packed pulp
3 tbsp vegetable oil + 1 tsp + 2 tsp
60g flour
filling

hard cheese 100g
2 medium tomatoes
3 eggs small or 2 large
200g milk
dill or parsley
Cooking:

1. Grate zucchini on a fine grater, salt, wait 10 minutes and squeeze very carefully (through cheesecloth or on a strainer with your hands). Pack firmly into a glass. You need 2 cups of these zucchini

2. Do the same with carrots, only 1 cup

3. Add flour, oil to the squeezed carrot zucchini and mix

4. Lubricate the form (24 or 25 cm) with 1 tsp. rast. butter, smooth the vegetable mass, make high sides.

5. Bake at 200 degrees for 20 minutes or more. The “dough” should dry well on top.

While the base is baking, make the filling:

6. Cut the tomatoes into slices and fry for 2 tsp. rast. oils

7. Beat eggs with milk, salt

8. Grate cheese

When the base is ready, we take it out, pour the grated cheese, lay out the tomatoes, greens and pour the egg-milk mixture.

9. Bake in the oven at 180 degrees for 30 minutes.

“Full layout by grams and calories”
Calories per 100g – 139kcal