If yellow zucchini are unavailable, you can use all green zucchini to make this pie.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the green zucchini, half the scallions, half the garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until the zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
Step 2
Rinse the skillet; repeat the process with the yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to the bowl with the cooked green zucchini; let sit until cooled. Drain, and discard any liquid.
Step 3
Add the dill, parsley, and eggs to the zucchini; stir to combine. Pour into a 9 1/2-inch round deep baking dish. Cover with the tomato; sprinkle with the feta. Bake until set, about 1 hour. Serve hot or at room temperature.
Fit to Eat Recipe
Step 4
(Per serving)
Step 5
Calories: 146
Step 6
Fat: 8g
Step 7
Cholesterol: 186mg
Step 8
Carbohydrate: 8g
Step 9
Sodium: 336mg
Step 10
Protein: 12g
Step 11
Fiber: 1g
