Preheat your oven to 350°F (175°C).

Wash and chop the cauliflower, zucchini, bell peppers, and onion into bite-sized pieces.

In a skillet over medium heat, sauté the onion and minced garlic until translucent, about 3-4 minutes.

Add the remaining chopped vegetables and cook until just tender, about 5-7 minutes.

In a mixing bowl, combine the cream cheese and eggs with seasonings until smooth.

Fold the sautéed vegetables and spinach into the creamy mixture until evenly coated.

Pour the mixture into a greased casserole dish, spreading evenly.

Sprinkle shredded cheddar cheese on top.

Bake for 30-35 minutes until the top is golden and bubbly.

Let it cool for about 5-10 minutes before serving.