Preheat the oven to 375°F (190°C).

Sauté the zucchini, onion, and garlic in a skillet over medium heat for 5–7 minutes until soft.

In a mixing bowl, whisk together eggs, milk, salt, pepper, and herbs. Stir in shredded cheese.

Grease a pie dish with butter or spray. Spread sautéed vegetables evenly.

Pour egg mixture over the vegetables. Top with halved cherry tomatoes.

Bake for 30–35 minutes until set and lightly golden.

Let cool for 5–10 minutes before slicing and serving.