2 Peel the potatoes, zucchini, carrots and onion. Finely dice onion and and grate the rest. Rinse the parsley, pat dry, pluck off the leaves and finely chop. Stir together all the vegetables, parsley, Gouda cheese, eggs, and flour. Season with salt and pepper and transfer to the baking dish. Rinse and seed the tomatoes and cut into slices. Top the vegetables with the tomato slices and sprinkle with Parmesan. Bake for about 40 minutes until golden brown.