Corn Loaf with Zucchini

Products: 1/2 cup butter 2 eggs 1/2 cup sour cream 3 tbsp sugar (or less) 3/4 cup corn flour 1 1/2 cups cake flour (if you don't have it, replace with plain white flour and 1 1/2 tsp baking powder) 1/2 tsp samardala (wild garlic seasoning) 1 medium zucchini 1 tbsp finely chopped dill 1/2 cup cheese mix (mine was grated cow's cheese and parmesan) 3 medium boiled eggs optional - 1-2 cloves of garlic

Start with the zucchini: cut off both ends and slice 5-6 equal rounds no more than 1-2 mm thick. Grate the rest on a coarse grater. Let it release its water. In a suitable pot melt the butter on the stove. When it starts to bubble, lower the heat and continue cooking until the particles settling on the bottom of the pot turn golden brown, about 3-4 minutes. Take off the heat, cool for about a minute and drop in the garlic clove cut into slices. When the garlic turns brownish, remove it. The point of the garlic clove is to flavor the butter. Let the butter cool. Pour the corn flour into it and stir, carefully scraping up the particles from the bottom of the pot. Set aside. In another bowl beat the eggs and sour cream. Add the samardala, dill, the flour and the corn flour with butter and mix. Squeeze the water out of the grated zucchini as much as possible and, together with the cheeses, add to the cake mixture. Spread half of it in a rectangular cake tin lined with baking paper. On top arrange the boiled eggs side by side and cover with the remaining cake mixture. On top lay the zucchini rounds. Bake in an oven preheated to 190 degrees for 60-65 minutes or until done.