Ingredients

2 medium zucchini, sliced into thin rounds
1 medium red bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano (or 2 tsp fresh)
½ teaspoon dried thyme
Salt and black pepper, to taste

Egg & Cheese Mixture:
4 large eggs
½ cup milk (or cream for richer texture)
1 cup shredded mozzarella
½ cup crumbled feta cheese
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

Directions

Preheat oven to 375°F (190°C).

Heat olive oil in a skillet. Add red onion, bell pepper, and garlic, sauté for 3–4 minutes until softened.

Add zucchini slices and cook another 3 minutes (just until slightly tender). Stir in oregano, thyme, salt, and pepper. Remove from heat.

In a bowl, whisk together eggs and milk. Stir in mozzarella, feta, Parmesan, and parsley.

Lightly grease a 9×9 baking dish (or similar).

Spread half of the vegetable mixture on the bottom. Layer with half of the cherry tomatoes.

Pour half of the egg-cheese mixture over the veggies.

Repeat layers with remaining veggies, tomatoes, and egg-cheese mixture.