zucchini and carrot juggling

1.5 kg of zucchini,

0.5 kg of carrots,

2 onions,

2 garlic cloves,

0.2 kg ground curd,

3/4 cup breadcrumbs,

3 tablespoons of wheat flour,

3 tablespoons of fresh thyme or oregano,

2 tablespoons of oil,

salt pepper

Grated zucchini on fine mesh grater, mix with a teaspoon of salt and put into a colander. Stand for at least 15 minutes. Dice the onion and fry for about 10 minutes until it begins to caramelize, stir often so that it does not blush. Finely chop the peeled garlic, add to the onion and fry for another 2 minutes. Grate the carrots on fine mesh of vegetable grater. Squeeze the zucchini well, mix with the other ingredients and spices. If it still approaches very strongly with water, mix the mass with 3-4 tablespoons of flour. Line the baking tray with baking paper, put the mass into it and bake for 1.5 hours at 190 degrees C. towards the end of baking, the top of the casserole can be smeared with oil, thanks to which it will brown nicer.