I honestly was not expecting much the first time I threw this together. It was one of those fridge-cleanout nights where I had a zucchini, some eggs, and a handful of vegetables sitting around. But the way it turned out completely surprised me, and now I make it on purpose at least a couple times a week when zucchini is in season.
- 3 eggs
- 1 medium zucchini, diced
- half a cup of milk
- 1 to 2 mushrooms, sliced thin
- 6 oz fresh mozzarella, shredded
- 1 medium onion, diced
- 1 medium carrot, grated
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 2 medium tomatoes
- salt, black pepper, paprika to taste
- Italian seasoning
- green onion for topping
- oil for the pan
Whisk the eggs together with the milk, salt, pepper, and paprika in a bowl and set aside. Cut the zucchini into small cubes, sprinkle with a little salt, and let it sit for about 10 minutes to draw out the moisture. While that is happening, heat a little oil in an oven-safe skillet over medium heat. Cook the onion and carrot until soft, then add the garlic, bell pepper, and one of the tomatoes cut into chunks. Season with Italian seasoning and a pinch of paprika, stir everything together, and let it cook down until the vegetables are tender and most of the liquid has evaporated.
Pour the egg and milk mixture right over the vegetables in the skillet. Give it a gentle stir to distribute everything evenly. Lay the sliced mushrooms on top, then add the second tomato cut into rounds. Scatter the green onion over everything, then finish with a generous layer of shredded mozzarella.
Transfer the skillet to the oven and bake at 350°F for 30 to 35 minutes until the eggs are fully set and the cheese on top is golden and bubbly. Let it sit for a few minutes before cutting into it.
It comes out looking almost like a frittata, except heartier and with so much more going on. My husband asks for this at least once a week and I genuinely never get tired of making it.
