Prepare the Ingredients: Wash and peel the zucchini, then grate it coarsely.

Finely chop the onion.

Grate the carrot.

Mince the garlic cloves.

Dice the large tomato.

Cut the chicken fillet into small bite-sized pieces.

Grate the hard cheese.

Cook the Vegetables: Heat a tablespoon of olive oil in a large skillet over medium heat.

Add the chopped onion and grated carrot to the skillet. Sauté until the onion becomes translucent and the carrot softens, about 5 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add Zucchini and Tomato: Stir in the grated zucchini and diced tomato. Cook for about 5-7 minutes until the zucchini is tender and most of the moisture has evaporated.

Cook the Chicken: In a separate skillet, heat another tablespoon of olive oil over medium heat.

Add the chicken fillet pieces and cook until they are golden brown and cooked through, about 7-10 minutes.

Season with salt, black pepper, and thyme.

Combine Ingredients: Add the cooked chicken to the vegetable mixture and mix well.

In a large bowl, beat the eggs and then stir in the breadcrumbs and grated cheese. Mix until well combined.

Bake the Dish: Preheat your oven to 180°C (350°F).

Transfer the vegetable and chicken mixture to a baking dish.

Pour the egg, breadcrumb, and cheese mixture over the top, spreading it evenly.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the mixture is set.

Serve and Enjoy: Remove from the oven and let it cool slightly before serving.

Serve warm, garnished with fresh thyme if desired.