Preheat the oven to 200°C (390°F). Cut the zucchini in half, then slice into thin strips. Arrange them on a baking sheet, drizzle with vegetable oil, season with salt and pepper, and bake for 10–15 minutes until lightly golden.

While the zucchini roasts, chop fresh parsley and set aside. In a bowl, whisk together the eggs, milk, garlic, salt, pepper, and Parmesan cheese until smooth and well combined.

Grease a baking dish with butter. Roll out the phyllo dough and arrange it in the dish, overlapping sheets in a circular pattern starting from the center, allowing the edges to hang over slightly.

Layer the baked zucchini evenly on the dough. Scatter mozzarella pieces on top, followed by slices of tomato. Sprinkle with parsley for freshness.

Pour the egg-milk mixture evenly over the vegetables and cheese, making sure it spreads throughout.

Fold any overhanging phyllo edges inward to create a rustic border.

Bake at 180°C (356°F) for 30 minutes until the top is golden brown and set.

Remove from the oven, let cool for a few minutes, slice, and serve warm.