Courgettes are sliced ​​lengthwise and the feta cheese cut tiles. Dip the tomatoes briefly in hot water, remove and cool and once peeled cut into thin slices. Pesto is prepared as parsley and dill finely and add the olive oil and the walnuts and grind everything in a blender. Baking tray (rectangular) is smeared with olive oil and the bottom ranks a row zucchini. Cover with part of pesto on it and put the tomatoes. Arrange them on feta cheese and again applied by pesto. The procedure is repeated until the products run out. Top place zucchini, brushed with olive oil and add salt. The dish is baked for about 20 minutes in preheated oven at 180 C until the courgettes not acquire a golden color. Reference is thickenerta soup, stir the eggs and mix with yogurt, add the crumbled feta cheese and mix cheese and mix well. The dish pour the soup thickenerta and bake until golden brown.