Zucchini with Goat Cheese

Those of you who have followed the blog know that I think goat cheese should go on just about anything.  I am curious to try it with zucchini.  I may have to make this on a smaller scale because Chris doesn't share my  love of zucchini.  He has a phobia of vegetables with 3 or more syllables.

2 1/2 pounds zucchini
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil, divided
2 tbsp. chopped green onions
3 cloves garlic, minced
3 tbsp. chopped fresh basil
1/3 C. chopped fresh parsley
3 eggs. beaten
2oz. goat cheese, crumbled
3 tbsp. breadcrumbs

Season zucchini with salt and pepper.  Heat 2 tbsp. olive oil in skillet over medium heat and saute onion, and garlic until translucent.  Add zucchini and cook about 10 minutes, stirring occasionally.  Add basil and parsley and stir to mix.  Remove from heat and set aside.

Beat eggs and goat cheese in large bowl.  Add zucchini mixture and stir to mix.  Pour mixture into sprayed  2 quart baking dish.  Sprinkle breadcrumbs over zucchini mixture.

Drip remaining 1 tbsp. of oil on top.  Bake at 400 degrees for 20 to 30 minutes or until lightly browned on top.