Delicious zucchini in 30 minutes, vegetable casserole made from zucchini with cheese and cream

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2 zucchini
1 onion
3 tablespoons olive oil
Salt
Black pepper
Dried garlic
Turmeric
Fresh parsley
2 cloves garlic
3 eggs
150 g cheese (cheddar, mozzarella or cheese of your choice)
Preheat your oven to 200 °C (400 °F).
Cut the zucchini into half rings and place in a bowl. Cover with water.
Cut the onion into half rings and add to the zucchini in the bowl.
Drizzle 3 tablespoons olive oil over the zucchini and onion.
Season with salt, black pepper, dried garlic and turmeric. Mix well so that the vegetables are evenly coated.
Spread the seasoned zucchini and onion mixture in a single layer on a baking sheet.
Bake in the preheated oven for 20 minutes.
While the zucchini is baking, finely chop the parsley and 2 cloves of garlic. Place in a separate bowl.
Crack the eggs into the bowl with the parsley and garlic. Season with salt and pepper and mix well.
Grate 150g of cheese coarsely.
Once the zucchini are done baking, place them in a large bowl. Add the egg mixture and mix well.
Spread half of the zucchini mixture evenly on a baking sheet. Sprinkle half of the grated cheese on top.
Layer the remaining zucchini mixture on top of the cheese layer. Sprinkle the remaining cheese on top.
Bake the casserole in the oven at 200°C (400°F) for a further 15 minutes or until the cheese is melted and bubbling and the top is golden brown.
Once the delicious zucchini casserole is ready, remove it from the oven and let it cool before