Combine the zucchini and 1/4 teaspoon salt, and let them sit together for about 20 minutes. After 20 minutes, take handfuls of the zucchini and wring them out, discarding the liquid (you’ll end up with about 1/4 to 1/3 cup wrung-out zucchini).
Place a non-stick or well-seasoned cast iron 10-inch skillet over medium heat for about 3 minutes. Add 1 teaspoon olive oil, followed by the onion, and cook for 5 to 10 minutes, stirring every minute or so, until it’s softened and slightly golden around the edges. Add the garlic and baharat and cook stirring constantly for 1 more minute. Remove to a mixing bowl. Coat the skillet with 2 teaspoons of olive oil, and keep it over low heat for a couple minutes while you mix together the ingredients.
In a mixing bowl, stir together the wrung-out zucchini, cooked onion mixture, parsley, cilantro, dill, sultanas, cheese, tomatoes, eggs, and salt to taste (I use 1/2 teaspoon). It will look like there is very little egg, and that’s ok.
Preheat the broiler. Swirl the oil, and then pour the egg mixture into the hot skillet and increase the heat to medium. Cook without stirring for about 3 to 5 minutes on the stove, just until the bottom sets a bit, and it starts to smell a little toasty. Once the bottom is done, move it to the broiler and cook until the whole thing is set and golden brown on top (depending on your broiler, this could take between 30 seconds to 5 minutes).
* This is about 1/2 of 1 small zucchini. If you have leftover grated zucchini, save it for zucchini bread, double this recipe, or freeze it for later.