Zucchini Pie

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Heat 1 teaspoon olive oil in a large skillet set over medium heat.
3. 3
   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.
4. 4
   Remove from heat; transfer to a large bowl; set aside.
5. 5
   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.
6. 6
   Transfer to the bowl with the cooked green zucchini; let sit until cooled.
7. 7
   Drain, and discard any liquid.
8. 8
   Add the dill, parsley, and eggs to the zucchini; stir to combine.
9. 9
   Pour into a 9 1/2-inch round deep baking dish.
10. 10
    Cover with the tomato; sprinkle with the feta.
11. 11
    Bake until set, about 1 hour.
12. 12
    Serve hot or at room temperature.
13. 13
    (Per serving)
14. 14
    Calories: 146
15. 15
    Fat: 8g
16. 16
    Cholesterol: 186mg
17. 17
    Carbohydrate: 8g
18. 18
    Sodium: 336mg
19. 19
    Protein: 12g
20. 20
    Fiber: 1g