Zucchini Tomato Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup milk or non-dairy alternative of your choice
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1 tablespoon olive oil
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1 medium zucchini, sliced thinly
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6 large eggs
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1/4 cup fresh parsley, chopped (save extra for garnish)
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1 cup cherry tomatoes, halved
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Salt and pepper to taste
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1/2 cup mozzarella cheese, shredded
# Instructions:
01 -
Set the oven to heat up to 375°F (190°C) so it’s ready when you need it.
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Grab a large mixing bowl. Crack the eggs in, toss in the milk, parsley, a sprinkle of salt, and some pepper. Whisk everything well until smooth, then leave it for later.
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Heat olive oil over medium on an oven-friendly skillet (a cast iron works great). Add zucchini slices and cook while stirring every so often until they soften. Next, pop in the halved tomatoes, cooking them for a bit until they soften and release their juices. Sprinkle with some salt and pepper.
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Spread the sautéed zucchini and tomatoes evenly at the bottom of your skillet. Pour the egg mix over the veggies, letting it settle across. Sprinkle shredded mozzarella all over on top.
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Keep the skillet on medium for another 2–3 minutes—just enough for the sides to start setting. Then pop the skillet into the hot oven to bake for 12–15 minutes, or until the middle is firm and the top has some light golden spots.
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Once baked, let it rest out of the oven for about 5 minutes. Sprinkle the top with extra parsley, cut into slices, and enjoy while warm.
# Notes:
01 -
Made with juicy tomatoes, fresh zucchini, and melty mozzarella, this dish is perfect for a meal or snack.
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You can enjoy it at any time of the day—whether you're craving something for breakfast, brunch, or a light dinner.
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If you'd rather, switch out mozzarella for alternatives like goat cheese or feta for a different vibe!
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Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently when you're ready to dig in again.