• 250 g pasta (from durum wheat);
  • 2 chicken eggs;
  • 160 g of hard cheese;
  • 20 g of butter;
  • 100 ml low fat sour cream;
  • 100 ml mayonnaise;
  • 500 g Greek zucchini;
  • 1 carrots (medium);
  • 1 onion (medium);
  • 2 cloves of garlic;
  • greens;
  • 2 tbsp sunflower oil;
  • Khmeli-suneli;
  • 1 Bay leaf;
  • salt, black pepper.


  1. Put on the stove a bowl of water, salt and bring to a boil.
  2. In boiling water drop the pasta. When ready, the water in which they were boiled, drained. Rinse the pasta in cold water. Next, add the butter and allow to cool.
  3. Vegetables and selected herbs, well washed and clean. If the zucchini is thick skin, they too need to be cleaned.
  4. Greek zucchini and carrots you need to RUB on a large grater. Onions and greens finely chop. Garlic skip through the frog. Hard cheese to grate on medium grater.
  5. On a heated frying pan to pour sunflower oil and stew the onions, pour the grated carrots and fry, stirring, until Golden brown 3-4 minutes. Add Greek zucchini and all spices (salt, pepper, Khmeli-suneli, Bay leaf). All this stir and fry for another 5-7 minutes. In the end, add garlic and remove from heat.
  6. For the sauce, mix the egg with sour cream and mayonnaise. Add half of greens and stir well.
  7. Previously cooked pasta mixed with roasted vegetables. To put it all in a baking dish. Cover with sauce, sprinkle with grated cheese and place in oven. Bake at 200 degrees. Baking time 20-25 minutes.
  8. Dish sprinkle remaining half of chopped greens. Casserole of pasta and zucchini are ready.