Zucchini pie
If yellow zucchini are unavailable, you can use all green zucchini to make this pie.
- 2 teaspoons olive oil
- 1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
- 4 scallions, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon dried marjoram
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces
- 1/2 cup chopped fresh dill
- 1/4 cup chopped fresh flat-leaf parsley
- 5 large eggs plus 5 large egg whites, lightly beaten
- 1 tomato, thinly sliced
- 2 ounces low-fat feta cheese, crumbled
Instructions:
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.
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.
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.