This is delicious and light for summer. You can also do it with chopped cooked spinach, peppers, mushrooms etc. or a combination. All we had were two little courgettes so this is what I did to serve the two of us.
2 small courgettes
1 large handful dill, chopped
2 whole green onions (spring onions)
½ cup crumbled feta
Preheat oven to 200 degrees Centigrade.
Grate the courgettes on the big holes of a grater into a colander. Sprinkle with salt and set aside. After about 15 minutes, squeeze the water out of the courgettes. You’ll be amazed how much there is.
While your courgettes are sweating (I know, gross eh?), put the dill, onions and feta in a medium sized bowl. Take your sweat- free courgettes and add them to the other ingredients. Break the eggs into the bowl and then mix. You don’t have to go crazy beating them. It’s summer-relax. Grate some fresh pepper into the mixture. I didn’t bother with salt because the feta is salty and there was bound to be some salt left on the courgettes.
Grease two small (2 cup) ovenproof dishes with olive oil. Divide the mixture between them and cook in your preheated oven for about 15 minutes. It should be browned on top and dry in the middle when you test with a skewer.
We had this with the tabbouleh but if you are pressed for time, slice a few tomatoes onto a pretty plate. Throw a few black olives and capers on top and a splash of olive oil. Sprinkle with oregano and dig in!