Modifications: We've never had marjoram and so left that out. We also found that the extra cheese at the end of the original recipe isn't needed because the dish is already so flavorful. We also modified it to be a stove top recipe so as not to heat up the oven on a hot summer day. See above link for oven-baked version.
Zucchini Egg Bake
3 c. chopped, peeled zucchini
1 medium onion, chopped
2 garlic cloves, minced
1/4 c. butter
1/4-1/2 c. grated Parmesan cheese
1/4 c. minced fresh parsley
1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil
1/2 tsp. salt
In large skillet, saute the zucchini, onion and garlic in butter until tender; set aside.
In large bowl, whisk eggs, Parmesan cheese, parsley, basil, and salt.
Stir egg mixture into zucchini mixture.
Simmer until eggs are completely cooked.
Note: In the stove top version, the juice from the zucchini doesn't cook off all the way (as seen in the photo), but we haven't minded the extra moisture.