Baked Zucchini and Vegetable Casserole

Ingredients

• 3 eggs
• 150 ml milk
• 2 zucchini, sliced
• 1 onion, chopped
• 1 carrot, coarsely grated
• 2 garlic cloves, chopped
• 1 yellow bell pepper, finely chopped
• 1 tomato, chopped
• Salt, to taste
• Black pepper, to taste
• Turmeric, to taste
• Italian herbs, to taste
• Olive oil, for frying
• Green onions, for serving

Method

1. Whisk the eggs and milk together in a bowl. Season with salt, black pepper and turmeric.
2. Slice the zucchini, sprinkle lightly with salt and leave for 10 minutes.
3. Heat a little olive oil in a frying pan.
4. Sauté the onion and grated carrot for 3 to 5 minutes.
5. Add the garlic and cook for another 2 minutes.
6. Add the bell pepper and tomato and cook until slightly softened.
7. Season the vegetables with black pepper and Italian herbs.
8. Pat the zucchini dry and add it to the cooked vegetables.
9. Transfer the vegetables to a baking dish.
10. Pour the egg and milk mixture evenly over the vegetables.
11. Bake at 180°C (350°F) for 25 to 30 minutes, until set and lightly golden.
12. Finish with sliced green onions before serving.