3 eggs
1 teaspoon salt
3 cups milk
1 pinch salt
1 teaspoon dried thyme, crushed
1 teaspoon dried garlic powder, or as needed
4 cups shredded mozzarella cheese
7 cups chopped cooked meat
1/3 cup vegetable oil
Preheat oven to 375 degrees F (190 degrees C).
Place eggs in a medium bowl. Cut in milk until smooth. Add salt and 1 cup of milk; mix well. Stir in dried thyme, garlic powder and mozzarella cheese. Pour mixture into baking dish, pressing down as much as possible without filling completely. Stir in ground beef; mix well.
Roll out half of mixture into 13x9x2 inches baking dish. Spread vegetables over the zucchini, adding 1/4 cup vegetable oil to cover whole article. Sprinkle with 2 tiny quiche cubes; bake in preheated oven for 20 minutes.
Toast squash, remaining 1/4 cup oil, remaining 1 tablespoon milk and remaining 2 tablespoon cheese cubes, on the other side. Cut squash in half. Spoon squash into full skillet; cook over medium heat for about 20 minutes, adding more milk as needed. Garnish with extra roasted squash, if necessary.