Zucchini kale gratin

I saw this recipe, and knew that was the next thing I was going to make. Can't say no to vegetables smothered in cheese. It was the perfect thing to use up a bunch of the zucchinis, kale, and tomatoes that I still had on hand, and was relatively easy to put together.

3 zucchinis, grated
1 tomato, chunked
1 small head of kale, blanched
1 handful parsley (or any other fresh herb)
all the parmesan cheese in your fridge
2 cloves garlic
1 onion
3 pieces bacon
salt and pepper to taste
2 eggs

Put the grated zucchinis and the tomato in a colander, and toss with maybe three heavy pinches of kosher salt. Set this aside to drain as you prep the rest of the stuff.

Chop your bacon, and render that out.

As it renders, dice your onion and garlic, chop your kale and parsley, and grate the cheese. Preheat the oven to 400F.

Pour out most of the bacon grease, then saute the onion and garlic until sweated through.

Squeeze out as much liquid from the zucchini and tomatoes as you can. Put the veggies, bacon, onion/garlic, parsley, and half the cheese into a big bowl. Mix around, and taste. Adjust seasoning. Taste. Once happy with it, add the two eggs.

Spread into a greased oven-safe dish. I used a cast iron skillet, but some sort of casserole dish would also work. Super versatile in its cooking vessels, this dish isn't picky. Sprinkle the rest of the cheese on top. Bake for 20-30 minutes, until the top is golden.

This would also be good with various carbs added in. Breadcrumbs, potato slices, whole grain, you name it. I'll try that next. Because this recipe was a total keeper. It would also be good with more cheesy goodness. I'm thinking cottage cheese or ricotta. I mean, you're basically talking about my basic scromelette, just baked rather than cooked on a stove, and with more cheese and bacon. How can you possibly go wrong?

I froze about half of it into individual portions for lunch, but I can't imagine that'll take away any of the deliciousness.