Begin by thoroughly washing and chopping the zucchini, bell peppers, onion, and mushrooms into bite-sized pieces.

In a large skillet, heat 2 tablespoons of olive oil over medium heat, then add chopped onions and minced garlic, stirring for about 2 minutes.

Add the rest of the chopped vegetables and sauté for another 5-7 minutes until tender.

Transfer the sautéed vegetables into a mixing bowl and add shredded cheese and fresh herbs, stirring gently.

Preheat your oven to 350°F (175°C) and grease a 9x13 inch casserole dish with olive oil.

Pour the mixed vegetable and cheese blend into the dish, spreading it evenly.

Bake for 20-30 minutes until bubbly and lightly golden.