Salted layered cake of zucchini

Submitted by enr on 08 Nov 2010
6 large courgettes
1.5 kg potatoes
4 eggs
1 kg yoghurt
3 cloves garlic
2 tbsp olive oil
2 tbsp mustard
500 g of crumbled feta cheese (cottage cheese)
dill , black pepper, red pepper, salt, savory
grated cheese for sprinkling
Peel the courgettes and cut into thin slices lengthwise. Put them in salted boiling water for about a minute and arrange in a container with holes or sieve to drain. Peel the potatoes are cooked and mashed smash. Once cool, they add 2 eggs, the feta cheese, 500 g of yogurt, mustard, dill, 2 cloves of mashed garlic, salt, pepper and paprika and herbs and mix well by hand. In pre-greased with olive tray piecing dense row of zucchini. It was poured on a part of the mixture. Reddy tier zucchini, top back part of the mixture until the end products. The last line of zucchini can be more loose and can only rub with remaining mixture. Put it in the preheated oven and bake until golden-brown color. Pour topping with 2 eggs, 500 g of yogurt, salt and dill. Bake until golden-brown crust. When removed from the oven, sprinkle with grated cheese.
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08 Nov 2010