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Nutrition Facts
Serving Size 1 (336g) Recipe makes 4 servings
Calories 231
Calories from Fat 120		(51%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 121mg		40%
Sodium 331mg		13%
Potassium 743mg		21%
Total Carbohydrate 17.3g		5%
	Dietary Fiber 3.1g	12%
	Sugars 5.4g
Protein 12.7g		25%
Vitamin A 926mcg		18%
Vitamin B6 0.6mg		30%
Vitamin B12 0.7mcg		12%
Vitamin C 41mg		68%
Vitamin E 1mcg		6%
Calcium 232mg		23%
Iron 1mg		9%
detailed view... how is this calculated?

Zucchini Omelet Recipe #375030

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.

by food snob mom

55 min | 30 min prep

SERVES 4 -5

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 other cheese

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

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Zucchini Omelet Recipe #375030

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