Ingredients:

8 medium zucchini
Salt and pepper, to taste
2 tablespoons olive oil
2 medium onions, chopped
Small bunch of scallions, chopped
1/2 cup fresh, chopped parsley
1/2 cup fresh, chopped dill or mint
3/4 pound feta cheese, crumbled
3 large eggs, scrambled
1/2 cup bread crumbs

Directions:

Preheat the oven to 350 Degrees Fahrenheit.
Peel the zucchini using a standard vegetable peeler and grate it 
using a course box grater. 
You can also chop the zucchini and pulse in the food processor in small batches
until completely shredded. 
Place zucchini in a colander over sink, 
add a light sprinkling of salt to release the excess moisture, 
and also a little bit of pepper for seasoning. 
Let sit for about an hour so that the water drains. 
Transfer zucchini to a large bowl.

Add 2 tablespoons of olive oil to a frying pan and add onions. 
Sauté for about five minutes on medium heat, 
or until the onions start getting soft. 
Add scallions and sauté for another minute. 
Add mixture to the large bowl with the zucchini 
and then add the parsley, dill or mint, feta cheese, and scrambled egg. 
Mix well.

Spray a 9 x 12 pan with nonstick cooking spray or rub with more olive oil. 
Sprinkle the pan with 1/4 of the breadcrumbs. 
Add the zucchini mixture and then sprinkle the top with the remaining breadcrumb
Bake, uncovered, for 30-40 minutes or until the breadcrumbs are golden brown.