Zucchini Omelet

It may be an omelet but this is mostly zucchini and I serve it as a side with supper. It has been a favorite of mine for years ever since I found it in the More-With-Less Cookbook, a Mennonite cookbook filled with great tips and great recipes by Doris Janzen Longacre.

• Ready In: 55 mins
• Serves: 4-5

Ingredients

• 2  tablespoons margarine (I used about 2 tsp. of olive oil)
• 1  medium onion (sliced thinly or chopped)
• 1  garlic clove, minced
• 2  lbs zucchini, coarsley grated (hand squeeze liquid out in small batches )
•  salt
•  pepper
• 2  eggs
• 1⁄2 cup milk
• 3  tablespoons flour
• 1⁄2 cup  grated parmesan cheese or 1⁄2 cup  other cheese

Directions

1. Preheat over to 350 degrees.
2. Heat in skillet 2 T margarine ( or oil ).
3. Saute gently until fork-tender, 5- 7 minutes:.
4. 1 medium onion, chopped or sliced.
5. 1 clove minced garlic.
6. 2 lbs. zucchini squash, grated with liquid squeezed out.
7. Add:
8. salt and pepper to taste.
9. Place squash in baking dish.
10. Meanwhile, combine:.
11. 2 eggs.
12. 1/2 Celsius milk.
13. 3 T. flour
14. 1/2 Celsius cheese.
15. Pour over squash and bake 25-30 minutes or until firm.