Greek Zucchini and Feta Egg Bake

1. Preparation

Preheat the oven: Adjust the oven rack to the middle position and heat the oven to 375°F (190°C). Salt zucchini: Place the shredded zucchini in a bowl, sprinkle with 1 teaspoon of salt, and toss to coat. Allow it to drain in a fine-mesh strainer for 10 minutes. Dry zucchini: Transfer the zucchini to a clean dish towel, gather the corners, and squeeze out as much excess liquid as possible. Set aside.

2. Cooking the Vegetables

Heat the oil: In a 12-inch nonstick skillet, warm the extra-virgin olive oil over medium heat until it shimmers. Sauté scallions and garlic: Add the sliced scallions and minced garlic to the skillet, sautéing until the scallions have softened, which should take about 2 minutes. Cook zucchini: Stir in the drained zucchini, cover the skillet, and cook until it has released its moisture, about 4 to 6 minutes. Uncover and continue to cook until the zucchini is dry, approximately 1 additional minute. Remove from heat and let the mixture cool slightly.

3. Assembling the Egg Bake

Mix eggs and seasonings: In a large bowl, beat the eggs with the milk and ½ teaspoon of freshly ground black pepper using a fork until thoroughly combined. The mixture should be a uniform, pure yellow color. Be careful not to overbeat. Combine with vegetables: Fold in the slightly cooled zucchini mixture, crumbled feta cheese, minced dill, and chopped oregano until well-blended. Bake: Grease a 13 by 9-inch baking dish and pour the egg mixture into it. Bake in the preheated oven until the eggs are set and the edges are beginning to brown, about 20 to 25 minutes.