Preheat oven to 375 degrees F. Prepare an 8-inch square baking dish or 9-inch pie pan.

Prepare vegetables, using a paper towel to squeeze out excess water from zucchini.

In a skillet over medium-high heat, add 1 tablespoon olive oil. Add in diced bell pepper and onion, stirring to cook for about 5 minutes, until onions are translucent.

Reduce heat to medium and add in shredded zucchini and chopped broccoli. Season with 1 teaspoon salt and ½ teaspoon black pepper. Cook, stirring often, for about 5 to 7 minutes or until water is mostly cooked out of zucchini. (Note: If your zucchini is too watery, you will end up with a runny casserole.)

Spread vegetables into prepared baking dish. Crack eggs into a medium bowl and whisk together until well combined. Pour over vegetable mixture and bake for 24 to 28 minutes, until eggs are set.

Let cool for 10 minutes, cut and serve.