Squids are cleaned from films, washed and put on a napkin so that excess moisture is absorbed. Smoked suluguni grate on a coarse grater.
On the bottom side of the tomatoes, make shallow cross-cut shallow cuts. Dip them for half a minute in boiling water and immediately cool in water with ice, and then peel off, leaving green petioles on six tomatoes.
Cut the leaves from parsley stalks and chop finely, remove the core (if any) from the cloves of garlic and chop the cloves finely or rub them on a special fine grater for garlic – to a slurry.
On the same grater, grate two tomatoes without scapes (or turn them into a puree with a blender). Mix chopped parsley, garlic and tomatoes, season with half a lemon juice, salt and pepper to taste and mix again.
Squids (with tentacles), together with coarsely chopped pepper and zucchini, fry in a frying pan on the grill in olive oil – until a golden grill appears on both sides, pepper and salt to taste.
Put vegetables in a deep plate, pour them with a dressing of parsley, garlic and tomatoes, on top – squid, cherry tomatoes, cut in half. Sprinkle with grated cheese and pour over olive oil.