Zucchini and Tomato Pashtida

Name: 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