I make this zucchini five times a week! All the neighbors are asking for the recipe!

They are so delicious! I’ve been making these zucchini all summer long! Simple and quick recipe! I make this zucchini five times a week! All the neighbors are asking for the recipe!
What are your favorite dishes? My viewers’ tastes are very interesting! Write in the comments!

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📌 RECIPE AND INGREDIENTS:
3 eggs.
Salt.
Black pepper.
Turmeric.
Mix the eggs.
Add 150 ml of milk.
Take 2 zucchini.
Salt.
Leave for 10 minutes.
Take 1 onion.
Olive oil.
1 carrot.
I grate it on a coarse grater.
Fry the vegetables for 3-5 minutes.
2 garlic.
Finely chop the garlic.
Add the garlic and cook for another 2 minutes.
1 yellow bell pepper.
Finely chop.
1 tomato.
Mix everything thoroughly.
Black pepper.
Italian herbs.
Green onions.
Bake in the oven for 25-30 minutes at 180°C (350°F).
Enjoy your meal!

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#Fresh_Recipe #Recipe #zucchini

I’ve never had zucchini so delicious—my 
neighbors even knock on my door and request the recipe! So today I’m sharing it 
with you. Begin by getting two zucchinis. Cutting them in bite-sized pieces. 
It is a therapeutic process—well, at least. I like to do this as I discuss 
the events of the day with my children. When you’re done, add a sprinkle of salt to the 
zucchini. That takes the extra moisture off and prevents the dish from becoming soggy later.
Cutting the zucchini into cubes is easy—just try to keep them even. I like mine 
about the size of sugar cubes. It doesn’t have to be perfect! This dish 
is super forgiving, which is why I make it so often during busy weeks.
You know, last time I made this, my son came in and said, “Is that the good 
zucchini thing again?” That’s what he calls it—“the good zucchini thing.”
When you’re done chopping, transfer it all to a bowl and add a bit of salt.
That salt will pull out some of the liquid, so the casserole stays rich, not watery. Just 
give it a minute—we’ll come back to it shortly. By the way, if you’re enjoying this recipe 
and want to support the channel a little more—there’s a new Super Thanks button 
just below. It adds a fun animation, and your comment gets a special 
highlight. I read every single one! While the zucchini is resting, let’s 
get the eggs ready. We’ll need three of them—just crack them into a mixing bowl.
Add a pinch of salt, some black pepper, and a little turmeric. Turmeric adds 
a warm color and a subtle flavor that makes the whole dish feel extra cozy.
If you don’t have turmeric, try smoked paprika or a dash of cumin—they’ll give a 
different twist, but still taste amazing. Now pour in about 150 ml of milk—that’s 
roughly two-thirds of a cup. Give it all a good whisk until 
the mixture is smooth and golden. And while we’re stirring—can I ask something 
fun? From which city or country are you watching today? I love seeing where everyone 
is tuning in from. Leave me a comment below! Now let’s move on to the onion. I’m 
using one medium onion—yellow or white, whichever you prefer.
Peel it and chop it finely. If your eyes start watering, here’s a 
tip: chill the onion in the fridge for 10 minutes before cutting. It really helps!
Next, pour a little olive oil into a pan and heat it over medium.
Once it’s warm, add the chopped onion and stir gently.
The smell of onion sizzling in olive oil always reminds me of family 
dinners. Simple, cozy, and full of love. Next, we add the onion to the pan and let it 
gently sizzle over a medium heat. I like this part particularly—it fills the kitchen with that 
wonderful, appetizing aroma that draws everybody in and they’ll be asking, “What’s cooking?”
Stir it periodically. It does not need to be browned, but cooked just long enough 
that it becomes golden and sweet. And, hey, if this recipe already is making 
you drool, go ahead and hit that like button for us. It is a small effort on your part 
but a big assist for our mini kitchen here. Peel a carrot and grate it on the coarser part of 
your grater. I prefer big shreds for this recipe, as they retain moisture and remain 
tender even when they’re baked. The carrots bring this incredible natural 
sweetness-it goes so well with the onion. Then, after grating it, you just put it directly 
into the pan and stir it in with everything. Allow the vegetables to cook together 
for 3 to 5 minutes. That’s when the flavors really come alive.
I added a sprinkle of salt to this as well—it gets the vegetables 
to break down and meld even further. Now let’s bring in the garlic—two cloves. 
I usually press them right into the pan, but you can mince them if that’s easier.
Garlic always feels like the moment when a dish starts to smell like a meal. As 
soon as it hits the pan, the whole house knows something good is happening.
Let it cook for about two minutes, just enough to soften and release the aroma.
Next up is one yellow bell pepper. If you don’t have yellow, use red or orange—whatever 
you have on hand. They all work beautifully. Chop it into small pieces and add it to the pan.
Stir everything together and let it cook over medium heat. The pepper 
brings a touch of sweetness and color—it’s like sunshine in a skillet.
By the way, I always try to sneak more veggies into our meals. With two kids, it’s a bit of a 
game sometimes—but this recipe makes it easy. Nobody ever complains when 
the kitchen smells this good! Let the vegetables cook together for a 
few minutes until they start to soften. This step builds the base of our 
casserole—it’s where all the cozy flavors come together and get ready for the oven. While everything’s simmering, 
I’d love to hear from you—what kind of recipes would you like to see more 
of on this channel? Quick dinners? Healthy meals? Maybe cozy old-fashioned 
dishes like grandma used to make? Let me know in the comments—I really read them, 
and your ideas help me plan what to cook next. And who knows, maybe your favorite 
dish will be in the next video! Now it’s time for one fresh tomato. I 
like to choose one that’s firm but ripe—it adds a little acidity and juiciness to balance 
out the sweetness from the carrots and peppers. Chop it into small pieces and add it straight 
into the pan with the rest of the veggies. Give everything a good stir and let it cook just 
a bit, until the tomato softens and blends in. By the way, I made this dish last 
weekend when my sister came over. She’s not usually a fan of zucchini, but she had 
seconds—and then asked for the recipe. That’s when I knew I had to share it with you.
Okay, now back to our zucchini. And hey, if you’re still watching—thank 
you. Cooking is always more fun when I get to share it with you.
Let’s keep going! Meanwhile, go back to the zucchini you 
seasoned earlier. You can see that it has let out some water—just squish it in 
your hands or push on it in a colander. This keeps the completed dish firm, and not mushy.
Place the zucchini in the pan. Combine it with the vegetables so that it is well incorporated.
This is my favorite part—it is as if all the flavors and color get 
together in a happy pan at last. Make sure that it is well mixed. You must be able to find a little of everything 
in every bite of the casserole. Now that everything’s cooked and combined, 
it’s time to season. Add a pinch of salt, a bit more black pepper, 
and some Italian herbs—those dried mixes with oregano, basil, maybe thyme.
They make everything smell like Sunday dinner. Give it all a final stir, and now 
we’re ready for the baking dish. Spoon the vegetables evenly into a 
casserole dish. I like to use ceramic, but glass or metal works fine too.
Pour the egg mixture we made earlier right over the top.
Make sure it spreads into all the little pockets between the 
veggies—this is what binds it all together. And can I just say—this already smells amazing, 
and we haven’t even put it in the oven yet! Think someone you know would enjoy this? Hit that share button—because the best 
recipes are meant to be passed on. Now slice up a ripe tomato and 
lay it gently over the top. It brings a burst of freshness, a little tang, and that pop of color that makes 
the whole dish look extra inviting. Sometimes I sprinkle just a pinch of sea salt 
on top—it really brings the flavor forward. And if you close your eyes, it almost smells 
like late summer at the farmer’s market. Take some mozzarella and grate it 
on the fine side of your grater. The more shredded the shreds are, the more they 
melt uniformly and create that perfect cheesy top. I typically use part-skim mozzarella, but 
full-fat or even vegan works—is up to you. After grating, sprinkle it liberally 
across the surface of the casserole. Now slice some green onions and 
sprinkle them on top of the cheese. That little green gives the dish a fresh finish 
and a subtle kick of flavor just prior to baking. Now sprinkle the green onions all across the top, 
and finish with a generous layer of mozzarella. It already looks so good, doesn’t it?
Place the dish in the oven and bake at 180°C, that’s 350°F, for about 25 
to 30 minutes—until golden and set. If that gave you an appetite, go 
ahead and hit that like button—it really means the world to the channel and to me.
And I’d absolutely love to hear your thoughts in the comments. Would you leave it as is, or put 
your own twist on it? Some folks adore a sprinkle of feta atop, or even sliced olives—be creative!
I always love hearing your thoughts, and I even experiment with them on my family at times.
Now look at that casserole—it’s golden, bubbling, and smells like pure heaven.
The cheese is properly melted, the herbs are aromatic, and the vegetables 
underneath are soft and tasty. Let it cool for a bit to set, then 
cut it into squares and serve. At our home, this dish is gone in a 
flash. I double this recipe if we’re expecting guests—it’s such a hit.
Serve with a side salad or slice of crusty bread, and dinner is ready.
And, by the way, if you haven’t subscribed, now is a good moment. More warm, 
comforting recipes just ahead. Thank you very much for cooking with me today 
in the kitchen. See you in the next video!