Cheesy Zucchini & Tomato Egg Bake
Ingredients
* 2 medium zucchinis, thinly sliced
* 1 cup cherry tomatoes, halved
* 6 large eggs
* 1 cup shredded mozzarella cheese
* ¼ cup grated Parmesan cheese
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 1 tbsp olive oil
* 1 tsp dried thyme or Italian seasoning
* Salt and black pepper, to taste
* Fresh parsley or thyme, for garnish
Instructions
1. Preheat the oven to 375°F (190°C). Grease an 8-inch (20 cm) round baking dish or cake pan.
2. Heat the olive oil in a skillet. Sauté the onion for 3–4 minutes, then add the garlic and cook for 30 seconds.
3. Add the zucchini slices and cook for 3–4 minutes until just slightly tender. Remove from heat.
4. In a large bowl, whisk together the eggs, mozzarella, Parmesan, thyme, salt, and black pepper.
5. Fold the cooked zucchini and onions into the egg mixture, then pour it into the prepared baking dish.
6. Arrange the cherry tomatoes and a few extra zucchini slices on top. Sprinkle with a little extra mozzarella and Parmesan.
7. Bake for 30–35 minutes, or until the center is set and the top is golden brown.
8. Let it rest for 5–10 minutes before slicing. Garnish with fresh parsley or thyme and serve warm.
Tip: For extra protein, add 1 cup of cooked shredded chicken or turkey to the egg mixture before baking.