Zucchini and Feta Breakfast Casserole

Ingredients

• 10 eggs
• 1 cup zucchini, grated and squeezed of excess liquid
• 1 cup cottage cheese (or ricotta)
• 1/2 cup feta, crumbled
• 1/4 green onions, sliced
• 2 tablespoons dill, chopped
• 2 tablespoons parsley, chopped
• salt and pepper to taste

Instructions

1. Mix everything and place in a greased 9×9 inch baking pan and bake in a preheated 375F/190C oven until the eggs have set and the top is a light golden brown, about 20-25 minutes.