Cheese and Vegetable Basket

Ingredients

for the basket:

Zucchini 2 cups

Carrots 1 cup

Vegetable oil 4 tbsp

Salt 1 tsp

Flour 1/2 cup

For the filling:

Cheese 100 g

Tomatoes 3 pcs

Eggs 3 pcs

Milk 200 ml

Basil

Dill

Salt

Ground black pepper

Grate the zucchini on a fine grater, add salt, and let sit for 10 minutes, then squeeze out the excess liquid. Grate the carrots on a fine grater and squeeze out the excess liquid. Combine the zucchini with the carrots, oil, and flour, and mix well. Grease a pie pan (L=24 cm) with oil, pour in the vegetable mixture, smooth the bottom, and create a rim. Bake the crust at 190°C for about 20 minutes.

Slice the tomatoes and fry them in olive oil on both sides (optional).

Whisk the eggs with milk, season with salt and pepper.

Place grated cheese in the bottom of the basket, then arrange the tomato slices on top. Season with salt, pepper, sprinkle with herbs, and pour the egg-milk mixture over the top. Bake at 180°C for about half an hour.

Enjoy!