Wash the zucchini, grate it on a coarse grater (unpeeled), add a little salt, and let it stand for 15-20 minutes to release the liquid. The liquid must be squeezed out well and drained; otherwise, the pie will be watery. You can leave the grated zucchini in a colander and then squeeze it out.

Mix the cottage cheese, cream, and eggs with a blender or mixer until smooth. Add salt and pepper to taste, along with all the flour. The consistency should be fairly liquid. Mix well using a whisk or spoon. Add finely chopped greens and the liquid mixture to the grated zucchini, and stir well.

Line a baking mold with greased baking paper, pour in the batter, and place it in an oven preheated to 180°C. Bake for about an hour.

Grate the cheese and cut the tomatoes into rings. It is better to rinse the tomatoes with boiling water first and then remove the skin. You can bake the pie without tomatoes, but it won't be as juicy and visually appealing.

20 minutes before the end of baking, remove the pie, place the tomato slices on top, and sprinkle with cheese. Continue baking until the top is golden brown.