Zucchini Vegetable Casserole with Mozzarella and Creamy Sauce
Ingredients:
2 medium zucchinis, sliced
1 cup cherry tomatoes, halved
1 small onion, thinly sliced
1 cup shredded mozzarella
½ cup cream (or sour cream)
2 eggs
2 tbsp grated Parmesan
Salt, pepper, and herbs (e.g., basil, oregano) to taste
Olive oil for sautéing
Preparation:
Lightly sauté zucchini, onion, and tomatoes in olive oil until just softened.
In a bowl, whisk eggs, cream, Parmesan, salt, pepper, and herbs.
Layer sautéed vegetables in a greased baking dish. Pour the egg-cream mixture over the top.
Sprinkle mozzarella over everything.
Bake at 375°F (190°C) for 25–30 minutes until golden and set.
