Categories: Cheese/eggs, Vegetables 
      Yield: 4 servings 
  
      1 x  Zucchini                            2 tb Water 
      2 tb Bread crumbs                        3 tb Parmesan or Romano cheese 
      2 tb Milk                                1 tb Butter or oil 
    1/2 ts Lemon peel, fresh, grated         1/4 ts Nutmeg 
      6 ea Eggs                                1 x  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