Zucchini Delight: Easy Dinner Recipe (No Deep Frying!)

Slice the zucchini into thin rounds or half-moons. Lay them out on a clean towel or paper towels to absorb excess moisture.

2️⃣ Prepare the Mixture:
In a bowl, combine the beaten eggs, grated cheese, cottage cheese, mayonnaise, minced garlic, dried garlic, paprika, and a pinch of salt and pepper. Mix well until the ingredients are fully combined.

3️⃣ Cook the Zucchini:
In a non-stick skillet, heat a little oil or butter over medium heat. Add the zucchini slices and cook for 3-4 minutes on each side, until they are lightly golden and tender but not overly soft. Remove them from the skillet and set them aside.

4️⃣ Sauté the Tomato and Garlic:
In the same skillet, add the minced garlic and chopped tomato. Cook for 1-2 minutes, allowing the garlic to become fragrant and the tomato to soften slightly.

5️⃣ Combine Zucchini and Egg Mixture:
Reduce the heat to low. Return the zucchini to the skillet with the garlic and tomato. Pour the egg mixture evenly over the vegetables. Let it cook on low heat for about 5 minutes, until the eggs are set on the bottom.

6️⃣ Final Touches:
Sprinkle the chopped parsley on top and, if desired, add more cheese for extra flavor. Cover the skillet with a lid and let it cook for another 2-3 minutes until the eggs are fully cooked through and the cheese has melted.

Serving and Storage Tips