• 6 cups thinly sliced zucchini
• 1 cup chopped onion
• 1 large red pepper, chopped
• 3 large cloves garlic, minced
• 2 tbsp. olive oil
• 1 tbsp. chopped fresh oregano or 1 tsp. dried
• 2 eggs, slightly beaten
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 cup shredded Monterey Jack cheese
• ½ cup crumbled feta cheese
• 1.3 cup chopped Italian parsley
• 2 tbsp. fresh lemon juice
• 2 tbsp. grated Parmesan cheese

In large skillet, sauté zucchini, onion, red pepper and garlic in olive oil over medium heat until just softened, stirring often. Place rack in position “2”. Preheat oven on Bake and Convection at 350° F. Meanwhile, in large bowl, combine egg, salt and pepper. Stir in zucchini mixture and remaining ingredients, except Parmesan cheese. Spoon into 2-quart shallow baking dish. Top with Parmesan cheese. Bake for 25 minutes or until golden and bubbly. Remove from oven and let stand 5 minutes before serving.

Makes 6 to 8 servings.