Title: Zucchini Fritatta (Andersens)
Categories: Cheese Vegetable Entree Eggs
Yield: 4 Servings

		Zucchini
2	tb	Bread crumbs
2	tb	Milk
1/2	ts	Lemon peel, fresh, grated
6		Eggs
2	tb	Water
3	tb	Parmesan or Romano cheese
1	tb	Butter or oil
1/4	ts	Nutmeg
		Salt and Pepper to taste

Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omlet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned. THE ANDERSONS' FOOD GARDEN

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