The original recipe called for zucchini cut into rings about a centimeter thick. Salt the zucchini, you can pepper it, but my mill broke, and grinding in a mortar was a bummer today (well, call me), but I added pepper to the ingredients, roll in flour and fry on both sides in vegetable oil. Of course, frying so many zucchini chips is not an easy task, because there are quite a lot of them. Put the finished zucchini on a napkin or paper towel to drain excess oil. If you decide to cook it the way I have, then keep in mind that such a kaka is periodically formed in the pan from burnt flour. From time to time you have to wash off this muck with a stream of hot water (hot so that the pan does not cool down too much), carefully, so as not to burn your fingers, wipe the pan with a napkin, return it to the stove and fry further. If this is not done, the burnt flour will begin to stick to the zucchini and the further to the end of frying, the blacker the zucchini will be. In short, after 40 heroic minutes, all the chips were fried. By the way, my favorite is not picky in vain, it’s really tasty, try it. The zucchini comes out crispy and very tasty. No, well, I also like fat ones, they have their own charm, but in my family they are “outcasts”. Tomatoes cut into thin circles 3-4 mm. Three cheese on a coarse grater. The original recipe suggested using a casserole dish, but my form seemed too narrow at the bottom and I built a box of two layers of foil of such a perimeter as I wanted. Lay the zucchini at the bottom of the mold. Since they are thin with me, I laid out a little “scales”. Top with tomatoes. At first I wanted to salt them, but then I thought that the cheese was salty and would be over-salted. In general, I was not mistaken, there is no need to add salt, except that it would not hurt to pepper. Top with a layer of cheese. Finely chopped green onion. And again zucchini. Tomatoes. Cheese. We pour this happiness with 2-3 tablespoons of vegetable oil (I poured olive oil). The original recipe suggested, as an option, sprinkle with grated a small amount of butter. And we send it to the oven for 15-20 minutes so that the tomatoes are steamed, and the cheese is melted and forms a slightly fried crust. What a pity that I can not convey the aroma that filled not only the kitchen, but the whole apartment! It’s a pity the camera this crust did not pass, no matter how hard I tried. Someday I will try to cook the same dish, but with eggplant. I carefully shifted the foil “box” onto a plate and peeled off the sides. It turned out well, a very beautiful puff cut. Now I absolutely do not regret that I did not take the form! Plus, it’s just delicious! Both hot and cold! And the green onion added a special piquancy. Enjoy your meal!