zucchini tomato pie

•2 teaspoons olive oil
•1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
•4 scallions, thinly sliced
•4 cloves garlic, 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 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


Read more at Wholeliving.com: Zucchini Pie

Directions
1.Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon 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.
2.Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.
3.Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.


Read more at Wholeliving.com: Zucchini Pie

Serving Size: pie makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MARYBRIDGET2.