Savory Garden Zucchini with Parmesan: Ready in 45 Minutes

Instructions:

1. Toss the diced zucchini with the coarse sea salt in a colander. Let it sit for 10 minutes. Use your hands or a clean kitchen towel to press firmly, squeezing out as much liquid as possible.
2. Heat olive oil in a skillet over medium heat. Add the onion and red bell pepper, sautéing until the onions are translucent and smell sweet (about 5 minutes). Stir in the minced garlic and cook for another 60 seconds until fragrant but not browned. Remove from heat.
3. In a large bowl, whisk together the eggs, Greek yogurt, Parmesan, parsley, lemon juice, pepper, and nutmeg.
4. Fold in the sautéed vegetables and the squeezed zucchini until everything is evenly coated in the velvety binder.
5. Transfer the mixture to a 9x9 inch baking dish. Bake at 375°F (190°C) for 25 minutes, then switch to the broiler for 2–3 minutes until the top is mahogany-colored and bubbling.