Recipe - Low-Cal Zucchini Quiche

3 md Zucchini
1 teaspoon Salt
One half pound Cheese **
One half Onion
3 Eggs
1 ds Pepper
One half teaspoon Oregano
One half teaspoon Basil
3 tablespoon Grated parmesan cheese

** cheese can be swiss, mozzarella or cheddar (2 cups grated)

Put the grater attachment on your food processor. Cut the zucchini to fit
the feed tube. Grate, using firm pressure. Transfer to a strainer and
sprinkle with salt. Let stand 10 minutes. Press out all liquid.

Grate cheese and onion, using medium pressure. DO NOT EMPTY BOWL. Remove
grater and insert plastic knife [or steel knife is just fine also]. Add
remaining ingredients except parmesan cheese to processor bowl. Process
with 34 quick on/off turns, just until mixed. Place in a greased 9 inch
pie plate or ceramic quiche dish. Sprinkle with parmesan cheese. Bake at
350~ for 3540 minutes, until set and golden brown.

Recipe by: Penina W. Freedenberg, Rockville, MD

Posted to JEWISHFOOD digest Volume 98 #017 by lisamontag@juno.com (Lisa
Montag) on Jan 10, 1998