Tomato Zucchini Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium zucchini, cut into thin rounds
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6 large eggs
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1/2 cup mozzarella cheese, shredded
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1/4 cup milk (or any non-dairy substitute you like)
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1 tablespoon olive oil
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1 cup cherry tomatoes, sliced in half
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Salt and pepper to taste
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1/4 cup chopped parsley (plus extra for garnish)
# Instructions:
01 -
Turn on your oven and heat it up to 375°F (190°C) so it's ready to go.
02 -
In a big bowl, whisk together the eggs, milk, parsley, a pinch of salt, and some pepper until it’s mixed up nicely. Leave it for later.
03 -
Heat olive oil in a pan that can go in the oven (cast iron is perfect) over medium heat. Toss in zucchini slices and stir them as they soften a bit. Add the halved tomatoes and keep stirring for a couple more minutes, just until they get juicy and tender. Sprinkle with salt and pepper during cooking.
04 -
Spread out the cooked zucchini and tomato mixture evenly in the skillet. Pour the egg mixture over the veggies gently so it covers them all. Sprinkle the mozzarella evenly across the top.
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Keep the skillet on the stove over medium heat for 2–3 minutes until you see the edges firm up. Then pop the skillet into your heated oven and bake for 12–15 minutes, or until the eggs in the center are fully set and the top is lightly golden.
06 -
Take the pan out of the oven and let it rest for 5 minutes to cool slightly. Add a little parsley on top, slice it up, and enjoy while it’s warm.
# Notes:
01 -
This flavor-packed meal features zucchini, ripe tomatoes, and gooey mozzarella—perfect for something light and filling.
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Enjoy it any time of day, whether it’s breakfast, a quick lunch, or a light dinner.
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Switch up the cheese with your favorites like feta or goat cheese for a new twist.
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Store leftovers in the fridge for up to 3 days. Reheat gently in the oven or microwave before eating.