Preheat your oven to 375°F (190°C).

In a large skillet, heat a drizzle of olive oil over medium heat. Add diced zucchini and bell peppers, sautéing for about 5-7 minutes until tender.

Add the fresh spinach and cook for an additional 2-3 minutes until wilted.

In a mixing bowl, combine ricotta cheese, eggs, and desired seasonings until smooth and creamy.

Fold the sautéed vegetable mixture into the cheese mixture, ensuring everything is well combined.

Grease the baking dish and pour the combined mixture into it, smoothing out the top.

Bake in the preheated oven for 30-35 minutes until golden brown and bubbly.

Let the casserole cool for about 10 minutes before slicing.