Vegetable casserole of zucchini with cheese and cream!

Preheat the oven
Set your oven to 200°C (400°F) so it’s ready by the time your ingredients are prepared.

Prepare the zucchini
Cut the zucchinis into half rings—about 1/4 inch thick—and place them in a large bowl. Cover them with water and let soak for a few minutes while prepping the rest.

Slice the onion
Cut the onion into thin half rings and add to the bowl with the zucchini.

Drain and season the vegetables
Drain the zucchini and onion mixture. Transfer it to a dry bowl. Add 3 tablespoons of olive oil, then season with salt, black pepper, dried garlic, and turmeric. Mix thoroughly to ensure all the vegetables are coated with the oil and spices.

Bake the vegetables
Spread the zucchini and onion evenly in a single layer on a baking sheet. Roast in the oven for 20 minutes until they begin to soften and take on light color.

Prepare the egg mixture
While the vegetables are roasting, finely chop fresh parsley and mince the garlic. Place both in a mixing bowl.

Add eggs and seasoning
Crack the eggs into the bowl with the parsley and garlic. Add a pinch of salt and black pepper. Whisk until smooth and combined.

Grate the cheese
Coarsely grate 150 grams of your preferred cheese—cheddar, mozzarella, or a blend works well.

Combine the roasted vegetables and egg mixture
After roasting, transfer the warm zucchini and onion into a large mixing bowl. Pour the egg mixture over the vegetables and stir gently to combine.

Layer the casserole
Grease a baking dish or line it with parchment paper. Spread half of the zucchini mixture evenly across the bottom of the dish. Sprinkle half of the cheese over the first layer.

Add the second layer
Spoon the remaining zucchini mixture on top and smooth it out. Sprinkle the remaining cheese evenly over the top.

Bake the casserole
Place the baking dish back in the oven and bake at 200°C (400°F) for another 15 minutes, or until the cheese is melted, golden, and bubbling.

Cool slightly and serve
Remove from the oven and let cool for 5–10 minutes before slicing. Serve warm as a main course or side.