You can prepare this gluten free recipe in both summer and winter. You can also prepare it in large quantities, so you will have enough for the next day as well. It tastes so good right after you take it out of the fridge. The ingredients are optional, some like it with more cheese.

Ingredients

• 2-4 lbs (1-2 kg) zucchini
• 1.5 lbs (700 grams) low fat cheese
• 6-7-8 eggs
• (fresh grape leaves)
• dill
• garlic

Preparation

Cut the zucchini in 2 halves and each half in 3 strips. Dice the strips into 1.5 cm long cubes.

Bake the zucchini in the oven and mix them after 20 minutes. It is not necessary to add oil and butter if you have a nice baking pan.

You can add some butter after baking the zucchini. If you have filled the baking pan to the top, it will take 60 minutes (3 breaks after every 20 minutes to mix the zucchini cubes) to dehydrate zucchini and get a nice golden color. If you use 2 or 3 zucchini, 40 minutes will be enough (mix the zucchini after 20 minutes).

Bake the zucchini at higher temperature in the middle of the oven, not at the bottom. This recipe is quite easy to prepare, but you need to have enough time to roast the zucchini cubes, so they lose all the water. It’s not tasty if your zucchini are too moist.

You can shorten the baking time if you first dice the zucchini and then squeeze the cubes using both hands to drain all the moisture of the zucchini. In this case you will need to stir the zucchini cubes every 10 minutes so the upper layer will not burn.

You can make the recipe using shredded zucchini and both ways are super delicious. Fresh grape leaves give excellent taste to the zucchini. Add chopped grape leaves after you have baked the zucchini cubes and bake for another 10 minutes (be careful not to burn the grape leaves).

Grate the cheese on the large-scale of the grater, or you can just dice it.
Add the eggs and stir quickly to get a mixture as if you are preparing stuffed peppers.
Add some butter after the cubes are baked and dry, mix them and then add the cheese and eggs mixture.

Stir so the eggs are mixed well with the zucchini and bake for another 5-6 minutes.
Sprinkle some dill and garlic after you take the baking pan out of the oven. Tarator is an excellent addition.

Baked zucchini and cheese after you keep it in the fridge for a while. It thickens and tastes as if you are eating pizza, and you can also put some yogurt over the top.
Adding grape leaves gives this recipe a flavor of stuffed grape leaves.