Zucchini with tomatoes and garlic in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the dish. It is better to use young zucchini, which have a tender skin and milk pulp without seeds. My zucchini, cut into circles no more than 1 centimeter thick.

2. Step 2:

   

   It is better to use tomatoes that are not very mature, so that when they are cut into circles, the juice does not flow out of the fruit. Tomatoes are washed, cut also into circles about one centimeter thick.

3. Step 3:

   

   Peel the garlic cloves and pass them through a press or grate them.

4. Step 4:

   

   If desired, you can use fresh dill and parsley. The greens are washed, dried on a paper towel and finely chopped with a knife.

6. Step 5:

   

   Grease a metal, ceramic or glass baking dish with vegetable oil. Spread the first layer of zucchini, sprinkle with chopped garlic and herbs.

7. Step 6:

   

   Put tomatoes on top of the second layer. Preheat the oven to 180 degrees. The form with vegetables is sent to the oven for 15 minutes. We take out the form with vegetables from the oven.

8. Step 7:

   

   We use fresh and natural sour cream for the sauce. Put sour cream in a bowl, beat in chicken eggs, add salt and ground black pepper to taste. If desired, you can add some more seasoning or grated cheese, breadcrumbs. Stir the ingredients thoroughly with a fork or whisk until a homogeneous mixture is obtained.

9. Step 8:

   

   Pour the sour cream-egg mixture of zucchini with tomatoes in a baking dish, so that the mixture covers the contents of the mold by two-thirds of the part. And again we send them to the oven for 20 minutes so that the vegetables in the filling turn brown. The dish is ready. We take it out of the oven and serve it to the table as an independent dish or as a side dish. Bon appetit!