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1
Pre-heat the oven to 400 u00b0F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
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2
Place the shredded zucchini in a bowl and add salt to taste, mixing well.
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3
This will be a seasoning as well as an agent to draw out moisture.
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4
Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
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5
Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
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6
Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
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7
If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
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8
Add the garlic, mix well and cook 5 minutes more, stirring as needed.
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9
Stir in the parsley and basil, and remove from heat.
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10
Allow the mixture to cool to room temperature.
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11
Beat the eggs and goat cheese together in a bowl.
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12
This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
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13
Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
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14
Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
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15
Bake until golden brown, approximately 20 to 30 minutes.
