Start by grating the zucchinis into a large bowl. Squeeze out any excess moisture using a kitchen towel or your hands. Removing the liquid helps keep the dish from becoming soggy.

Crack 3 eggs into the bowl and add the flour. Mix until well combined to form a zucchini batter.

Season the mixture with salt, black pepper, cumin, and red pepper flakes. Stir again to make sure the spices are evenly distributed.

Heat a large skillet over medium heat and add a drizzle of olive oil.

Once the oil is hot, add the diced chicken fillet to the skillet. Cook the chicken until it's golden brown and fully cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set it aside.

In the same skillet, add another drizzle of olive oil and sauté the diced onions, bell peppers, and minced garlic until they soften, about 3-4 minutes. Make sure to stir occasionally so the vegetables don't burn.

Once the vegetables are softened, lower the heat to medium-low and add the zucchini mixture to the skillet. Spread it evenly across the pan.

Add the cooked chicken back into the skillet, distributing it evenly over the zucchini mixture.

Sprinkle the grated cheddar cheese generously over the top of the dish.

Cover the skillet with a lid and let the dish cook for about 10 minutes, allowing the zucchini mixture to set and the cheese to melt. You can also place the skillet in the oven under a grill for 5 minutes if you'd like a crispy cheese topping.

Once the cheese is melted and slightly golden, remove from the heat.

Garnish with fresh parsley for a pop of color and freshness.

Slice the cheesy zucchini and chicken mixture into portions and serve warm.

Pair with a fresh salad, quinoa, or some crusty bread to complete the meal.