Start by washing your medium zucchini and cherry tomatoes thoroughly. Slice or shred the zucchini into thin pieces, and halve the cherry tomatoes to enhance their sweetness. Pat both vegetables dry with a paper towel to remove excess moisture.

Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish generously with cooking spray or butter.

In a skillet over medium heat, add 1 tablespoon of olive oil, then add the shredded zucchini and sauté for 2–3 minutes until slightly tender. Remove from heat and let cool.

In a large mixing bowl, crack 5 large eggs and add 1/2 cup of milk. Whisk until smooth. Stir in garlic powder, salt, black pepper, and chopped herbs.

Gently fold the cooled sautéed zucchini and halved cherry tomatoes into the egg mixture. Pour it all into the prepared pie dish.

Bake for 30–35 minutes until set in the center and golden brown on top.

Allow the quiche to rest for 5–10 minutes, then garnish, slice, and serve warm or at room temperature.