If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

　　

Ingredients

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 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

　　

Step 1

Preheat the oven to 325°F. Heat 1 teaspoon olive oil in a large skillet set over medium heat. 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. Remove from heat; transfer to a large bowl; set aside.

　　

Step 2

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. Transfer to the bowl with the cooked green zucchini; let sit until cooled. Drain, and discard any liquid.

　　

Step 3

Add the dill, parsley, and eggs to the zucchini; stir to combine. Pour into a 9 1/2-inch round deep baking dish. Cover with the tomato; sprinkle with the feta. Bake until set, about 1 hour. Serve hot or at room temperature.

　　

Fit to Eat Recipe

Step 4

(Per serving)

　　

Step 5

Calories: 146

　　

Step 6

Fat: 8g

　　

Step 7

Cholesterol: 186mg

　　

Step 8

Carbohydrate: 8g

　　

Step 9

Sodium: 336mg

　　

Step 10

Protein: 12g

　　

Step 11

Fiber: 1g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.