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Ingredients
  • I used a 12" oven proof skillet
  • 4 or 5 zucchini, or a mixture of yellow squash and zucchini, turned into zoodles
  • leftover veggies of your choice, diced medium and pre-cooked or roasted
  • fresh basil and parsley
  • 2 beaten eggs
  • 2 small garlic cloves, minced
  • ½ small onion
  • parmesan or romano cheese, grated
  • 1 cup, mozzarella cheese, shredded
  • olive oil, salt and pepper to taste
Steps
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