pat's Recipe

Zucchini Pie

Category: SIDE DISHES

2 tsp olive oil
1 lb (about 2 or 3) green zucchini, cut
into 1/2-inch pieces
4 scallions, thinly sliced
4 cloves garlic, minced
1 tsp dried marjoram
1 tsp coarse salt
1/2 tsp freshly ground pepper
1 lb (about 2 or 3) yellow zucchini, cut
into 1/2-inch pieces
1/2 cup freshly chopped dill
1/4 cup freshly chopped flat-leaf parsley
5 large eggs, plus 5 large egg whites,
lightly beaten
1 tomato, thinly sliced
2 ounces low-fat feta cheese, crumbled

Preheat oven to 325F. Heat 1 tsp olive oil in a large skillet ser over medium heat. Add green zucchini, half the scallions, half the garlic, 1/2 tsp marjoram, 1/2 tsp salt, and 1/4 tsp pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
Rinse skillet; repeat process with yellow zucchini and remaining tsp olive oil, scallions, garlic, 1/2 tsp marjoram, 1/2 tsp salt, and 1/4 tsp pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid. Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomatoes; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.

serves 8