Kosher salt and fresh ground black pepper to taste
4Large eggs, lightly beaten
5OzFeta cheese, crumbled
1/4 CupGrated or shaved Parmesan cheese plus more for topping
1/2Tsp.Dried Thyme
1/2Tsp.Dried Oregano
1/4CupDry Breadcrumbs
1/2CupShredded mozzarella
Cooking spray
Fat-free Greek yogurt to serve (optional)
Fresh Oregano leaves to finish (optional)
Instructions
Preheat your oven to 375 degrees F. Spray a deep pie dish with cooking spray and put to the side.
In a large skillet, heat the olive oil over a medium high heat. Add the zucchini, yellow squash and red onion and stir to combine. Sprinkle with a large pinch of salt and pepper. Cook for about 6-8 minutes until the veggies soften and the onions are translucent. Add the garlic and stir into the mixture. Cook for one minute and remove from the heat. Add the veggies to a bowl and let cool.
In a large bowl, add the beaten eggs, feta, parmesan, breadcrumbs, thyme, oregano and a pinch of salt and pepper.
Add the zucchini and summer squash and gently fold into the wet ingredients to coat. Put half of this mixture to the prepared pie dish. Top with the mozzarella and then add the remaining vegetable mixture on top. Smooth the top so it lays flat. Top with another 2-3 tablespoons of grated or shaved parmesan and bake for about 45 – 50 minutes until golden brown. Test the pie by inserting a toothpick into the center of the pie. If it comes out wet, let it continue baking for another 5 minutes and test again. If the toothpick comes out clean, the pie is done.
Let the pie rest for about 5 – 10 minutes before serving. Cut into wedges or squares and serve as an appetizer, or as a light lunch. My favorite is to serve this for brunch with a side of Greek yogurt. Enjoy.