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.