- olive oil - 2 teaspoons
- green squash - 450 Grams
- green onions - 4 pieces
- cloves garlic - 4 pieces
- Dried marjoram - 1 teaspoon
- large salt - 1 teaspoon
- pepper - 1/2 teaspoonfuls
- yellow zucchini - 450 Grams
- dill - 1/2 cup
- parsley - 1/4 cup
- eggs - 5 pieces
- egg whites - 5 pieces
- tomato - 1 Piece (thinly sliced)
- Feta cheese - 60 Grams
Preheat the oven to 160 degrees. Heat 1 teaspoon of olive oil in a large frying pan over medium heat. Add green zucchini half of onions, half of garlic, a teaspoon of marjoram, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring frequently, until the zucchini is soft, about 5 minutes. Remove from heat, put into a large bowl, set aside. Rinse the frying pan. Repeat the process with yellow zucchini and the remaining teaspoon of olive oil, onion, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper. Put in a bowl with green zucchini. Add dill, parsley and eggs to the zucchini, mix. Pour the mixture into a baking dish. Put tomatoes on top and sprinkle with feta cheese. Bake for about 1 hour. Serve the cake hot or at room temperature.
Servings: 6