1 lb. zucchini, coarsely shredded
2 tablespoons vegetable oil
1 large onion, minced
1 clove garlic, minced
1 cup fine dry bread crumbs
6 Large Chino Valley fresh eggs
1/4 cup Parmesan cheese, grated
6 onion or garlic rolls, toasted

Drain and squeeze zucchini dry. In 12› non-stick frying pan in 1 tablespoon oil, sauté onion, garlic and zucchini. In large bowl, mix together cooked onion and zucchini, bread crumbs, eggs and cheese. Place remaining oil in omelet pan and ladle in 1 cup portions zucchini mixture. Cook over medium heat about 2 minutes on each side. Fold in third¹s and keep warm. Serve on toasted rolls.

Makes 6 servings

Nutrition per serving (without roll): Calories 244, Protein 12g, Carbohydrates 23g, Fiber 3.4g, Fat 12g, Cholesterol 216mg, Sodium 290mg, Iron 2.4mg