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Finely chop the onion, carrot, mushrooms, bell pepper, zucchini, and tomato.
Grate the carrot and zucchini, squeezing out any excess water from the zucchini.
Cook the Ground Meat:
In a skillet, heat a little oil over medium heat and sauté the onion until translucent.
Add the ground meat, breaking it up as it cooks. Season with sweet paprika powder and garlic powder to taste.
Once the meat is browned, add the chopped mushrooms, bell pepper, and grated carrot. Stir everything together, letting it cook for about 5 minutes.
Prepare the Egg Mixture:
In a bowl, whisk together the eggs, milk, fresh dill, and a pinch of salt and pepper.
Stir in the grated zucchini and the cheese (leave a little cheese to sprinkle on top).
Combine:
Add the cooked ground meat and vegetable mixture into the egg mixture, stirring well to combine everything evenly.
Cook the Dish:
Pour the entire mixture into a greased baking dish and top with slices of fresh tomato and a sprinkle of cheese.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes or until the top is golden and the dish is set.
Serve:
Garnish with freshly chopped spring onions and serve hot. This dish is great with a side salad or a crusty piece of bread.
Serving and Storage Tips:
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