INGREDIENTS
3
medium zucchini (1 1/4 pounds)
1/4 tsp
salt
1
large Yukon Gold or Yellow Finn potato (1/2 pound), peeled and cut into eighths
1 tbsp
olive oil
5
large eggs, lightly beaten
1/4 tsp
freshly ground black pepper
1/4 lb
creamy feta, crumbled (about 1 cup)
1 cup
Monterey Jack cheese