Instructions: Preheat oven to 350 degrees.

In a nonstick pan over medium heat, saute zucchini and onions, until tender and moisture has evaporated, about 10 minutes. Set aside.

In a food processor, blend eggs, garlic, Parmesan cheese, bread crumbs, salt, pepper, vegetable oil and parsley. Fold zucchini/onion mixture into egg batter.

Pour into greased 9- by 13-inch baking dish. Bake 30 minutes or until firm, but not brown. Do not over bake.

Serve at room temperature or chilled with a dollop of sour cream and capers on top if desired.

This recipe yields 8 servings.

Variations:
o Cheddar cheese can also be added on top during final baking time.

o Bacon can be added to this recipe if desired by including 2 tablespoons cooked, and diced bacon with cooked zucchini.

Description: "This light egg dish features zucchini, garlic and onion, and is topped with Parmesan cheese and parsley. An easy brunch favorite, or pair it with a salad for a light supper."

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