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Preheat your oven to 180°C (350°F) and lightly grease a baking dish with olive oil.
Boil the diced potatoes in salted water for about 8 minutes until just tender but not falling apart. Drain and set aside.
In a large mixing bowl, combine the cooked potatoes, sliced zucchini, julienned carrots, and green onions.
Season the vegetable mixture with salt, Italian seasoning, garlic powder, and sweet paprika powder. Toss gently to combine.
In a separate bowl, whisk the eggs with the flour until smooth, then stir in the shredded cheese.
Pour the egg and cheese mixture over the vegetables and gently mix to evenly coat everything.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Scatter the halved cherry tomatoes on top and sprinkle with a pinch of paprika powder and reserved green onions.
Bake in the preheated oven for 30–35 minutes, until the custard is set and the top is golden brown.
Remove from the oven and let cool for a few minutes before serving.
Serving and storage tips:
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