Ingredients
- 3 medium zucchinis, thinly sliced
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup milk or heavy cream
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and red bell pepper for 3–4 minutes until softened.
- In a large bowl, combine zucchini, sautéed vegetables, and cherry tomatoes. Add Italian seasoning, salt, and pepper, and toss well.
- In another bowl, whisk eggs, milk (or cream), mozzarella, and half of the Parmesan cheese.
- Transfer vegetable mixture to the baking dish and spread evenly.
- Pour the egg and cheese mixture over the vegetables, ensuring even distribution.
- Top with remaining Parmesan cheese and breadcrumbs if using.
- Bake for 30–35 minutes until the center is set and the top is golden.
- Let cool for 5 minutes before slicing and serving.
Notes
- Salt and drain zucchini beforehand to reduce excess moisture.
- Skip breadcrumbs for a low-carb option.
- Add mushrooms, spinach, or squash for variation.
- Use different cheeses like cheddar, gouda, or feta.
- Add cooked chicken or chickpeas for extra protein.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in oven for best texture or microwave for convenience.
- Can be frozen, though texture may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
