Summer Veggie Ruffled Egg Bake | TASTE

Ingredients

• 0 2 to 3 tablespoons extra-virgin olive oil, divided
• ½ c halved cherry tomatoes
• 1 sm zucchini, sliced into ¼-inch-thick pieces
• Kosher salt and black pepper, to taste
• 9 sheets phyllo dough, defrosted overnight in the refrigerator
• 3 lg eggs
• 1½ c half-and-half or milk
• ¼ c store-bought or homemade basil pesto
• ¾ c coarsely grated fontina or Monterey Jack cheese (about 3 ounces)