Ingredients:

• 2 tsp. olive oil
• 2 pounds zucchini, green or yellow, thinly sliced
• ½ small onion, chopped
• 4 cloves garlic, minced
• 1 tsp. dried marjoram
• 1 tsp. Salt
• ½ tsp. pepper
• 1 tsp. dried dill
• 1 tsp. dried parsley
• 7 eggs
• 1 tomato, thinly sliced
• 2 ounces feta cheese, crumbled

Instructions:

1. Heat 2 tsp. oil in large skillet over medium heat.  Add zucchini, onion, garlic, salt, pepper and marjoram.  Saute, stirring frequently until the zucchini has softened, about 5 minutes.  Drain and discard any liquid.
2. Preheat oven to 325 F. Butter a 9 ½ inch round pan and spread the zucchini mixture evenly on the bottom of the pan.  Whisk eggs, dill and parsley together. Pour over the zucchini mixture.  Cover with the sliced tomatoes, then sprinkle on the feta cheese.  Bake until set, about 1 hour.  Serve hot or at room temperature.