Servings: 8

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Prepare in a 10-inch pie dish
1 lb zucchini
Salt
5 oz goat yogurt
2 large eggs
1 tablespoon fresh dill, chopped
12-15 cherry tomatoes
1 tablespoon olive oil
4 oz Tnuva Goat Cheese
Oregano
For the crust
½ cup Tnuva Butter
1 ½ cups bread crumbs
1 tablespoon flour
½ cup Tnuva Edam Cheese, chopped
¼ teaspoon salt
¼ teaspoon fresh ground pepper
¼ teaspoon oregano

1. Chop the zucchini into thin rounds. Sprinkle 1 teaspoon of salt on the zucchini rounds and toss. Separate the slices and transfer them into a colander. Let sit for 20 minutes.
2. To prepare the crust, grease the bottom of a pie dish 10 inches in diameter. Mix together all the ingredients for a crust and press firmly in to the bottom and sides of the dish. Refrigerate until ready to assemble.
3. In a small bowl, combine the yogurt, eggs and dill. Season with salt to taste.
4. Cut tomatoes in half and carefully sauté them in oil.
5. Preheat the oven to 350 degrees Fahrenheit. Remove the zucchini from the colander and gently squeeze out the excess water. Place about half of the zucchini rounds on top of the pie crust. Pour the cheese mixture and eggs on top. Top with the tomatoes, the remaining zucchini slices and goat cheese slices. Sprinkle with salt, pepper and oregano. Bake in the center of the oven for about 40 minutes, until the center stands. Let cool for 15 minutes and serve warm.