You can use any cooked or leftover, vegetable(s) for this dish. You can also  use any cheese you like. This is a good way to use up all those cooked, leftover vegetables that tend to accumulate in your fridge.

4 c cooked or roasted zucchini
olive oil or softened butter
8 – 10 large eggs
milk or cream (optional)
1/2 c grated Parmesan cheese
salt and pepper, to taste

1. Preheat oven to 400ºF. Grease the bottom and sides of a deep-dish pie plate with olive oil or softened butter. Place vegetables in pie plate.

2. In a large bowl, beat the eggs. Add some milk or cream, if using, then stir in the cheese. Add salt and pepper to taste. Pour this mixture over the vegetables.

3. Bake until top is golden and center is set, 35 to 40 minutes. Cool 5 minutes before serving.