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Baked Zucchini Omelet


2 lb. zucchini
2 tsp. salt
4 eggs
1 c. sharp grated Cheddar
1/2 c. flour
1/2 tsp. baking powder
1/2 c. chopped parsley
Several sprigs dill, to taste
1 tsp. chopped mint, to taste


Wash squash thoroughly and trim ends. Grate unpeeled squash and sprinkle with salt. Let stand one hour. Squeeze the squash to remove all liquid. Place in large bowl; add remaining ingredients. Mix well. Place mixture in buttered baking dish 9 x 9 x 2 inch. Bake at 375 degrees for 40 to 50 minutes until golden. Let stand 5 minutes. Cut into squares. Serve hot or at room temperature.

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