4 small zucchini unpeeled
2 T. olive oil
2 T. butter
1 C. fresh sliced mushrooms
4 eggs well beaten
1/2 t. salt
1/3 C. grated parmesan cheese

1. Shred the zucchini. Place it in a paper towel and squeeze out any excess moisture.
2. Heat oil in a 10 inch skillet. Saute the mushrooms briefly, then add the squash. Cook until the squash is barely tender, about 4 minutes.
3. Pour eggs over vegetables. Stir once quickly to coat vegetables. Cook over low heat until eggs begin to set. Sprinkle with the parmesan cheese.
4. Place under the broiler until cheese browns. Let set for 2 - 3 minutes. Cut into wedges and serve.

Serves 4.


Optional: add onions to the mushrooms. Can use any summer squash on hand.