Step 1: Get That Zucchini Ready Chop your zucchini into chunks about the size of a dice. Don’t stress about perfect pieces – rustic works just fine here. Boil a big pot of water and dump them in for exactly 3 minutes. Set a timer because 4 minutes turns them to mush, and nobody’s got time for that. Drain them really well and let them sit while you get everything else ready.

Step 2: Heat Things Up Crank your oven to 350°F and grease that casserole dish like your life depends on it. I use butter, but cooking spray works too.

Step 3: Mix It All Together Crack those eggs into a bowl and whisk them with the mayo until it’s smooth. Toss in most of your cheese (save some for the top because we’re not animals), the garlic powder, and pepper. Mix it all up and then fold in your drained zucchini. Don’t be gentle – really get it all coated.

Step 4: Bake It Perfect Dump everything into your dish and spread it around. Sprinkle the rest of that cheese on top like you mean it. Cover with foil and stick it in the oven for 30 minutes. Then pull off that foil and let it go another 30 minutes until the top looks golden and gorgeous.