•INGREDIENTS:
2 medium zucchinis, sliced (or eggplant if preferred)
1 cup frozen or fresh corn kernels
1 small onion, diced
2 cups shredded cheese (cheddar or mozzarella)
1/2 cup grated parmesan cheese
1 cup cream or milk
4 large eggs
2 tablespoons olive oil
1 tablespoon fresh thyme or parsley (optional)
Salt and pepper to taste
•INSTRUCTIONS:
1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prepare Vegetables: In a skillet, heat olive oil over medium heat. Sauté the sliced zucchinis (or eggplant) and diced onions until they soften, around 5-7 minutes.
3. Layer the Dish: Spread the sautéed vegetables evenly at the bottom of the baking dish. Add the corn on top.
4. Mix Eggs and Cream: In a bowl, whisk together the eggs, cream (or milk), salt, pepper, and a bit of thyme (optional). Pour this mixture over the vegetables.
5. Add Cheese: Sprinkle the shredded cheese evenly across the top of the dish, followed by the parmesan cheese.
6. Bake: Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly, and a toothpick inserted into the center comes out clean.
7. Garnish: Garnish with fresh parsley or thyme if desired.
