Adapted
from the indispensible Victory Garden
Cookbook by Marian Morash.
Ingredients
4
c. sliced zucchini
2
Tbsp. oil
2
Tbsp. butter
Red
pepper flakes to taste
1
c. chopped onions
1
clove garlic (or a garlic scape), minced
2
eggs
1
½ c. grated cheese (such as Swiss)
½
c. crumbled feta or goat cheese
¼
c. chopped fresh parsley
2
to 4 Tbsp. chopped fresh dill
Lemon
juice
Salt
and pepper
This
first step is optional: lightly salt the sliced zucchini, place in a colander
in the sink and let stand for 30 minutes.
When the time is up, rinse off the squash and squeeze out the excess
moisture.
Heat
oil and butter in a frying pan and cook the onions until wilted and
golden. Add the garlic and red pepper
flakes and cook briefly. Add the
zucchini slices and sauté lightly, then set the frying pan aside to cool for a
bit.
Preheat
the oven to 350F.
Beat
the eggs with the cheeses and herbs.
Pour this mixture into the frying pan with the cooked vegetables and
combine everything thoroughly. Season with
lemon juice, salt and pepper. Pour into
a buttered 8x8 pan and bake in the preheated oven for 25 to 30 minutes, or
until set. Serves about 4 ordinary
people, or 2 farmers.