1. 1. Preheat the oven to 375°F (190°C).

2. 2. Boil the potatoes until they are fork-tender. Drain and set aside.

3. 3. In a skillet, sauté the shredded zucchini and chopped onion until softened. Set aside.

4. 4. In a bowl, mix the boiled potatoes, sautéed zucchini and onion, crumbled feta cheese, diced rhubarb, halved grape tomatoes, and fat-free cream cheese.

5. 5. Transfer the mixture to a baking dish and top with baby carrots.

6. 6. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.

7. 7. Serve hot and enjoy!