Zucchini Casserole - cooking recipe

Ingredients

4 small zucchini
1 clove garlic
3 Tbsp. oil
salt and pepper to taste
4 eggs
1/2 c. milk
1/4 c. grated Parmesan cheese

Preparation

Cut zucchini in thin slices.
Mince garlic very fine.
Saute zucchini and garlic very slowly in oil in skillet.
Salt and pepper to taste.
Cover and cook until tender.
Beat eggs with rotary beater.
Add milk and Parmesan cheese.
Beat thoroughly; season with salt and pepper.
Pour over zucchini and lift slices gently so egg mixture gets to bottom of pan.
Cover and continue to cook over low heat until eggs are set.
This can also be cooked in a very slow oven.
Slice in pie shaped wedges and serve hot. Serves 6.
Good with tossed salad, garlic bread and fish.