Preheat your oven to 180°C (350°F).
Crack the eggs into a bowl and beat with salt, black pepper, milk, and parsley.
Grate or finely chop the zucchini and squeeze out the excess juice.
Dice the red onion, carrot, red pepper, and mushrooms.
Heat olive oil in a pan over medium heat. Add the onion and fry for 3 minutes.
Add the carrot, red pepper, and mushrooms. Continue frying for another 3 minutes.
Add the zucchini and cook for 5 minutes, covering the pan.
Stir in the canned corn and peas.
Mix the beaten egg mixture into the vegetables and transfer everything into a baking dish.
Slice the tomatoes and layer them on top of the vegetables.
Grate or slice the mozzarella cheese and sprinkle it over the dish.
Bake for 20-25 minutes, until the cheese is melted and golden brown.
While baking, mix the yogurt, garlic, soy sauce, and dill to make a creamy sauce.
Once the casserole is done, drizzle the sauce over the top and serve.
Serving Suggestions:
Serve with a side of roasted potatoes or baked sweet potatoes.
Pair with a light salad, like a fresh cucumber and tomato salad.
Enjoy with a slice of crusty whole-grain bread for a complete meal.
Serve with a dollop of extra Greek yogurt or sour cream on top.
Top with freshly chopped herbs for an added burst of flavor.
If it were up to me, I’d relish this dish every day.
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