Kolokytha me Avgá — Zucchini with Scrambled Eggs

Wash and trim the zucchini. Grate them coarsely using a box grater.

Heat the Greek extra virgin olive oil in a non-stick pan over medium heat.

Add the grated zucchini to the pan. Sauté for 8-10 minutes, stirring occasionally, until the zucchini is soft and most of its liquid has evaporated. It should start to turn slightly golden.

While the zucchini cooks, crack the eggs into a bowl. Whisk them lightly with a fork. Season with salt, pepper, and dried rigani.

Crumble the feta cheese into the whisked eggs.

Pour the egg and feta mixture over the cooked zucchini in the pan. Let it sit for 30 seconds without stirring to allow the bottom to set slightly.

Gently scramble the eggs with a spatula, mixing them with the zucchini, until cooked to your desired consistency. Do not overcook; the eggs should still be moist.

Serve immediately. A piece of crusty bread is good with this.