Layered Mediterranean Breakfast Bake

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1 medium zucchini, coarsely grated

1/4 teaspoon salt

1 teaspoon olive oil

1 1/2 cups sliced scallions

1 clove garlic, minced

1/2 cup crumbled reduced-fat feta cheese

1 1/3 cups part-skim ricotta cheese

1/2 teaspoon freshly ground black pepper

1/4 cup slivered sun-dried tomatoes

4 large eggs

1 teaspoon McCormick Perfect Pinch Salt Free Italian seasoning

1 jar (12 ounces) roasted red bell peppers, drained, rinsed, and cut into strips

1/2 cup shredded part-skim mozzarella cheese

1 tablespoon grated Parmesan cheese

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