Title: Zucchini Fritatta
Categories: Italian Cheese Eggs
Yield: 12 Servings

5		Eggs
1/4	c	Olive oil
1/4	c	All purpose flour
1	ts	Baking soda
1	ts	Baking powder
1	c	Grated Cheddar cheese
1/2	c	Grated Parmesan cheese
1	md	Red onion, sliced
6	c	Sliced zucchini

From Sheryl Benesch, Korbel Champagne Cellars. Accompanying champagne: Korbel Brut

Grease and flour a 9- by 13-inch baking pabn. In a bowl mix all of the ingredients except the sliced zucchini. Then add the zucchini and pour the mixture into the prepared pan, spreading the mixture evenly. Bake in a preheated 350 degree F oven for 25 minutes or until golden brown. Serve warm or cold.

Serves 12 to 16.

From: SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten Speed Press, Berkeley. 1988. ISBN 0-89815-274-7 Shared by: Karin Brewer, Cooking Echo, 4/93

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