Italian mini zucchini

In a bowl, chop very thin the zucchini, the onions and the red pepper. Grate the carrot and fry everything in a pan with the herbs of Provence seasoning, the garlic and the parsley until they are almost cooked. Add the milk, the eggs and three spoonfuls of bread crumbs to this sauce.

Pour the resulting mixture into a baking sheet and cover it all with parmesan cheese and then sprinkle with bread crumbs until everything is covered. We will bake it at 200ºC for 20 to 25 minutes (until it is brown).