Set the oven to 375°F (190°C) and lightly grease a round baking dish or skillet.
2. Saute the veggies:
Heat olive oil in a skillet over medium heat. Add zucchini and cherry tomatoes. Sprinkle with garlic powder, salt, and pepper. Cook for 3-4 minutes until softened.
3. Prepare the egg mixture:
In a bowl, whisk eggs and milk until fully combined. Stir in mozzarella, Parmesan, and chopped parsley.
4. Combine and bake:
Arrange the sautéed veggies evenly in the baking dish or skillet. Pour the egg mixture over the top, ensuring an even spread. Bake for 20-25 minutes or until the center is set and the top is golden.
5. Serve:
Let cool slightly, garnish with fresh parsley, and slice into wedges to serve.
Notes:
Dump And Bake Meatball Casserole
A Turkish Delight: Transforming Broccoli and Cauliflower into Culinary Wonders
Simple Pleasures: Milk and Dates
Best Macaroni Salad
I can’t believe I didn’t know this
Symptoms of schizophrenia and how to detect it
German Potato Pancakes
Even If You Are 70, Apply It to Wrinkles: It Will Make Your Face Taut Like Glass! Stronger Than Botox!
No Sugar! No Oil! No Milk! No Yogurt! A Healthy Dessert You Can Eat Every Day Without Gaining Weight!