Zucchini, feta and egg breakfast casserole

Grate four washed zucchini on a box grater or in a food processor.

Toss with about 1 to 1.5 teaspoons of salt, transfer to a colander and leave 10 to 15 minutes to release liquid.

Thinly slice six washed, soaked and drained scallions down through the white parts.

Finely chop about a tablespoon of mint and a handful of parsley.

Heat a skillet over medium heat; cook the scallions in 3 to 4 tablespoons of olive oil with a pinch of salt for two to three minutes until soft (chopped onion takes 7 to 8 minutes).

Add two grated garlic cloves and warm just until fragrant, so it does not burn and turn bitter.

Squeeze the zucchini out by the handful and add it to the pan.

Cook over medium-high to high heat about eight to 10 minutes so the released liquid evaporates and the zucchini dries without falling apart; add black pepper.

Off the heat, add the herbs and crumble in 6 ounces of feta; taste for seasoning and add about a heaping teaspoon of dried dill.

In a bowl combine six large eggs, a few red pepper flakes, a quarter cup of sour cream and about half a teaspoon of salt; whisk.

Brush a 9 by 13 inch baking pan with about two tablespoons of olive oil.

Add the zucchini mixture to the eggs a little at a time, mixing with a spatula, then pour into the pan.

Top with shredded mozzarella.

Bake on the center rack at 375F for about 25 minutes; rest and cool about 15 minutes before serving.

To freeze, cool completely, cut into squares or wrap the whole tray in plastic, freeze up to a month, and reheat in the oven about five minutes at about 350F.