Vegetable Casserole of Zucchini with Cheese and Cream

Preheat your oven to 180°C (350°F).

Wash the zucchinis and slice them thinly.

Peel and finely chop the onion and garlic cloves.

In a frying pan, heat the olive oil and sauté the onion and garlic until soft and fragrant.

Add the sliced zucchinis, dried garlic, turmeric, salt, and black pepper. Cook gently until the zucchinis soften slightly but still hold their shape.

Remove from heat and stir in the fresh parsley.

In a separate bowl, beat the eggs and season lightly with salt and pepper.

Grease a baking dish with a little olive oil. Layer the sautéed vegetables evenly in the dish.

Pour the beaten eggs over the vegetables.

Bake in the preheated oven for 25-30 minutes until the casserole is set and golden on top.

Allow to cool slightly before serving.

Serving and storage tips: