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Baked Zucchini Omelet

Ingredients:

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


Preparation:

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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