Ingredients
- Zucchini — 700 g
- Tomato — 450 g
- Pepper Sweet — 250 g
- Еgg — 4 pcs
- Cheese — 100 g
- Garlic granulated
- Salt
- Herbes de Provence
Method
- Preheat oven to 170 degrees Celsius (325 degrees Fahrenheit).
- Whisk the eggs in a bowl until they are well beaten.
- Grate the cheese and add it to the beaten eggs. Mix well.
- Grease a 9x13 inch baking dish with cooking spray or oil.
- Arrange the zucchini slices, tomato slices and pepper rings in the prepared baking dish.
- Sprinkle each layer with salt, pepper, dried basil, and dried oregano.
- Pour the egg-cheese mixture over the vegetable layers.
- Bake in preheated oven for about 30 minutes or until eggs are set and cheese is golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
- Enjoy a delicious and healthy zucchini and tomato casserole!
Calories & macros
- Energy
- 99.2 kcal in 100 grams
- Protein
- 7
- Fat
- 6.1
- Carbohydrate
- 3.4
