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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe is from the vegetarian cookbook Mediterranean Harvest. It's perfect for when the garden is full of zucchini and fresh herbs. For a more authentic Greek flavor, you can use kefalotyri cheese in place of the Parmesan, if it's available to you. If you can't find Greek yogurt, you can drain plan yogurt in a strainer lined with cheesecloth overnight. I use the leftover yogurt to make tzatziki to serve with this along with some olives, crusty bread & wine. Ingredients:
3 tablespoons olive oil |
1 bunch scallion, white and green parts chopped |
2 garlic cloves, minced |
1 lb zucchini, diced |
kosher salt |
fresh ground black pepper |
1/3 cup fresh dill, chopped |
2 tablespoons fresh mint, chopped |
8 large eggs |
3 tablespoons greek yogurt |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. Heat the oven to 400 degrees. Oil a 2 qt baking dish with 1 T of the olive oil.
2. Heat the remaining 2 T oil in a large, heavy skillet over medium heat. Add the scallions and cook, stirring, until tender, about 3 minutes. Add the garlic, stir until fragrant, about 30 seconds, and add the zucchini. Cook, stirring, until tender, about 10 minutes. Season to taste with salt and pepper, and continue to cook until any liquid in the pan has evaporated. Stir in the dill and mint. Remove from the heat.
3. Heat the baking dish in the oven for 5 minutes, while you beat the eggs in a large bowl. Season with 1/2 t salt and freshly ground pepper to taste. Whisk in the yogurt and cheese. Stir in the zucchini mixture. Pour into the heated baking dish and place in the oven. Immediately turn the heat down to 275 degrees. Bake for 30-40 minutes, until set. Serve hot, warm, or at room temperature.
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