Royal Zucchini Casserole

Sauté the chopped onion and coarsely grated carrot in a preheated skillet until softened.

Cut the zucchini into small batons, add them to the onions and carrots, cook until the liquid evaporates, season with salt and pepper, and transfer to a baking dish.

Dice the chicken fillet, then season with salt and pepper.

Add vegetable oil and 1 diced onion to the skillet along with the meat, sauté for 3 minutes, and then spread over the zucchini layer.

Quickly pan-fry julienned potatoes in the same skillet until half-cooked, season with salt, and place into the dish on top of the chicken.

Arrange tomato slices in a circle over the top.

Make the custard: whisk together the eggs, sour cream, salt, and pepper, then pour evenly over the casserole.

Bake in a preheated oven at 180 °C (350 °F) for about 30 minutes.