Martha Stewart Living, June 2001 
Serves 6

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

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.

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.

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.