Martha Stewart Living, June 2001
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Yield
Serves 6
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Ingredients
- 2 teaspoons olive oil
- 1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
- 4 scallions, thinly sliced
- 4 cloves garlic, 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 freshly chopped dill
- 1/4 cup freshly chopped flat-leaf parsley
- 5 large eggs plus 5 large egg whites, lightly beaten
- 1 tomato, thinly sliced
- 2 ounces low-fat feta cheese, crumbled
