2) Take a 2 quart casserole and spread potatoes at the bottom.
3) Arrange the onion rings over the potatoes.
4) Place a layer of zucchini, carrots and tomatoes.
5) Mix together hot water and bouillon powder until it gets completely dissolved.
6) Add dill weed and pepper.
7) Pour mixture over the casserole.
8) Cover and bake for about 1 hour.
9) Sprinkle with crumbs and arrange cheese slices.
10) Return back to the oven and bake for 15 more minutes.