Fry Onions: In a large skillet, heat olive oil over medium heat. Add the chopped onions and fry for 5-7 minutes until they start to soften.
Add Carrots: Add the grated carrots to the skillet and continue frying for another 10 minutes, stirring occasionally.
Add Peppers: Stir in the chopped peppers, cover the skillet with a lid, and cook the mixture for 10 minutes.
Add Zucchini: Add the chopped zucchini, 1/2 tablespoon of salt, and black pepper to taste. Cover again and cook for 12 minutes.
Final Cook: Uncover the skillet, mix everything well, and cook for an additional 5-7 minutes without the lid to allow some of the moisture to evaporate.
2. Preparing the Egg and Cheese Mixture
Mix the Ingredients: In a separate bowl, whisk together the eggs, 300 ml of milk, 4 tablespoons of flour, grated cheese, and a pinch of salt and black pepper. Mix well until smooth.
3. Assembling the Casserole
Combine the Vegetables: Once the vegetables are ready, transfer them to a greased baking dish.
Pour the Mixture: Pour the egg and cheese mixture over the vegetables, spreading it evenly.
4. Baking the Casserole
Preheat Oven: Preheat your oven to 180°C (350°F).
Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is golden brown and the casserole is set.
5. Serving
Cool and Serve: Allow the casserole to cool slightly before serving. Enjoy this hearty and delicious vegetable casserole as a main dish or a side.
