Preheat your oven to 180°C (350°F).

Grate the zucchini, carrot, potatoes, and cheese. Chop the onion, bell pepper, tomato, chives, dill, parsley/cilantro, and garlic.

In a bowl, beat the eggs and milk together. Add salt, pepper, flour, semolina, grated cheese, chopped vegetables (except tomato), chives, dill, parsley/cilantro, and minced garlic. Mix everything well to combine.

Grease a baking dish and pour the mixture into it, spreading it evenly.

Slice the tomato and place the slices on top of the mixture.

Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and the zucchini mixture is cooked through.

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

Serve with a dollop of sour cream on top, garnished with fresh herbs if desired.

Enjoy your delicious and nutritious zucchini bake!

Customization: Feel free to customize this recipe by adding your favorite vegetables or substituting the cheese with another type you enjoy.

Serving Suggestions: This zucchini bake pairs wonderfully with a simple green salad or a side of roasted vegetables. It can also be served as a main dish or a hearty side.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.