Greek
✤4 zucchini, shredded using large holes on grater (~561g)
✤ salt & pepper
✤1 tbsp extra virgin olive oil
✤8 scallions, sliced thin (~56g)
✤2 cloves garlic, minced
✤6 large eggs
✤1/4 cup whole milk
✤4 oz feta cheese, crumbled
✤1/4 cup minced fresh dill
✤1 tbsp chopped fresh oregano
❖Preheat oven to 375°F (190°C).
❖Toss zucchini with 1 tsp salt and let drain in a fine mesh strainer for 10 min. Wrap zucchini in cheese cloth, squeeze out excess liquid and set aside.
❖Heat the oil in a 12-in nonstick skillet over med heat until shimmering. Add scallions & garlic and cook until softened, 2 min. Stir in the zucchini, cover, and cook until they release liquid, 4-6 min. Uncover and continue to cook until zucchini is dry, about 1 min; let cool slightly.
❖In a large bowl, beat the eggs, milk, 1/2 tsp pepper & salt with fork until mix is pure yellow; don’t overbeat. Stir in zucchini mix, feta, dill & oregano until combined.
❖Transfer mix to greased 13x9-in baking dish and bake until eggs are just set and edges are beginning to brown, 20-25 min.
❖Serve warm or room temperature.
