Pre-heat oven to 375-degrees F (190-degrees C)

Spray a deep pie plate with non-stick cooking spray and set aside (if you don't have one of these, a 9x9 pan will work)

Wash and slice your zucchinis into thin discs. The goal is the create 3-4 zucchini layers in your pie dish, so the number of zucchinis needed will depend on the size of zucchinis

Layer the zucchini and sliced cheeses. Start by placing a single layer of zucchini discs across the bottom of your pie plate. Break the gouda and swiss cheese slices into halves, and place 2 and ½ slices of cheese over the first layer of zucchinis. Place a second layer of zucchinis over the cheese and continue to alternate zucchinis and cheese slices until you have 3 layers of zucchinis (or 4 if that better fills your pie plate). You can end with a layer of zucchini or cheese - either will work.

Whisk your eggs, salt, pepper, and Italian Seasoning in a medium bowl to combine. Pour over your zucchinis and cheese (try to move your bowl and change the location where you are pouring your eggs to get good coverage). If any zucchinis are not covered in egg, gently push them down into the egg to coat them

Sprinkle shredded parmesan cheese across top of the dish and top with Italian Seasoning for color

Place in the oven and bake for 35-45 minutes until your eggs are cooked (center of the dish is no longer jiggly)

Let cool for about 5-minutes, slice, and serve!