Still getting used to having fresh organic produce so early in the year. Living in a warmer climate definitely has its benefits! This side dish is great with grilled chicken.
2 tsp coconut oil
2 medium organic green zucchini, sliced into 1/2″ pieces
4 organic scallions, thinly sliced
4 cloves garlic, minced
1 tsp dried marjoram
1 tsp sea salt
1/2 tsp fresh black pepper
2 medium organic yellow zucchini, sliced into 1/2″ pieces
1/2 cup fresh dill, chopped
1/4 cup fresh flat-leaf parsley, chopped
5 free-range eggs, lightly beaten
5 egg whites, lightly beaten
1 organic tomato, thinly sliced
2 ounces organic feta cheese, crumbled
1.) Preheat oven to 325 degrees F. Heat 1 teaspoon coconut oil in a large skillet over Medium heat. Add green zucchini, half of the scallions, half of the garlic, 1 teaspoon marjoram, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Saute until zucchini has softened and starts to brown, about 7 minutes. Transfer to a large bowl and set aside.
2.) Repeat process with yellow zucchini and remaining coconut 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.
3.) Add dill, parsley, and eggs to zucchini, stirring to combine. Pour into a 9-inch casserole dish. Cover with tomato slices. Sprinkle with feta crumbles. Bake until set, about 1 hour. Serve hot or at room temperature.