Zucchini and Tomato Pashtida

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for the baking dish
• 1 tablespoon dried breadcrumbs, plus more for the baking dish
• 1 pound medium zucchini, sliced into 1/8-inch-thick rounds
• 1 cup multicolor cherry tomatoes, halved
• 3 scallions, sliced
• Kosher salt and freshly ground black pepper
• 3 large eggs
• 1/4 cup whole milk
• 1/4 cup full-fat or 2 percent cottage cheese
• 1/2 cup crumbled feta
• 1/2 cup plus 2 tablespoons grated Parmesan
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh dill

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