Step 1

Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.

Step 2

Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!

Step 3

In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.

Step 4

Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.

Step 5

Add the sliced veggies to the batter and stir well until the slices are well-coated.

Step 6

Add half of the vegetables slices to the prepared pan and flatten with a spoon.

Step 7

Sprinkle the cheese over the vegetables.

Step 8

Top with the rest of the vegetables and cover the pan with aluminum foil.

Step 9

Bake for about 1½ hours, until the vegetables are fully cooked and tender.

Step 10

Let cool for at least 10 minutes, and release the springform, slice, and serve.

Step 11

Enjoy!