Zucchini 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

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

olive oil, green zucchini, scallions, garlic, marjoram, coarse salt, freshly ground pepper, yellow zucchini, dill, parsley, eggs, tomato, lowfat

Taken from www.epicurious.com/recipes/food/views/zucchini-pie-393143 (may not work)