Cover the baking sheet with some parchment and layer both types of zucchini and cherry tomatoes on top. Season with salt, pepper and oregano. Drizzle some olive oil on top and mix well.
400 g 14 oz green zucchini, sliced, 400 g 14 oz yellow zucchini, sliced, 250 g ½ pound cherry tomatoes, sliced in half, salt and pepper, 1 teaspoon oregano
Bake for 20 minutes, let the vegetables cool down.
In a large bowl whisk eggs with yogurt, salt, pepper and mozzarella.
8 eggs, ½ cup yogurt, ⅔ cup mozzarella, salt and pepper
Mix vegetables into the eggs and pour into the casserole dish. Bake at 190C/375F for 13 minutes. Crumble some feta on top, then bake for an additional 30 minutes.