Ingredients:
6 potato tubers,
3 zucchini,
½ leek stalk,
2 tablespoons chopped herbs,
4-5 firm tomatoes,
3 tablespoons of vegetable oil,
1 glass of sour cream,
1 teaspoon butter,
1 tablespoon of grated feta cheese,
½ tablespoon of wheat crackers,
1 ½ tablespoons flour,
salt,
ground black pepper.
Preparation:
Cut the processed potatoes into 3-4 mm thick circles and fry until done.
Peel the young zucchini, wash, cut into slices, bread in flour, fry on both sides until golden brown, add salt and pepper.
Cut the leek (white part) into rings, sauté in vegetable oil, mix with herbs.
Cut the tomatoes in half, add salt and pepper, and brown them in a very hot frying pan on both sides, cut side down first.
Place the following in rows in a greased baking dish: fried potatoes sprinkled with onions, zucchini, tomatoes (the top row should be potatoes).
Pour salted sour cream, grated unsalted feta cheese mixed with ground wheat breadcrumbs over everything.
Drizzle with melted butter and bake in the oven for 20-30 minutes until done.
