Cut the zucchini circles or halves, but not thin, and thicker, fry quickly until soft on medium heat, do not add salt. At this time, in another pan fry the onion cubes,

Then lay him grated carrot, simmer, add grated tomatoes, evaporated juice, simmer

And at the end pour the cream, allow to boil, salt, and pepper. All this roasting-the sauce should be thick, not watery.

Spread in pan or mold and place a layer of zucchini, now add salt and pepper them, on top of the fill and now press out the garlic, again repeated in the same order until you run out of zucchini, and pour on top of roast, put on low heat and simmer 25 minutes or less. I love that the zucchini was left intact.