Blanch the broccoli florets in a pot of salted boiling water for about 2 minutes. Drain and set aside.

In a frying pan, heat 2 tablespoons of olive oil over medium heat. Sauté the finely chopped onion until translucent.

Add the chopped carrot, sliced zucchini, and diced bell pepper to the pan. Sauté until the vegetables are tender. Season with salt, pepper, and parsley.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until combined. Add flour, grated cheese, and parsley, mixing until smooth.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking dish with parchment paper, lightly greased.

Evenly arrange the sautéed vegetables and blanched broccoli in the prepared baking dish.

Pour the batter over the vegetables, ensuring they are completely covered.

Top with the cubed mozzarella cheese.

Bake in the preheated oven for 25-30 minutes, until the crust is golden brown and the cheese is bubbly.

Remove from the oven, cool slightly, slice, and serve hot.