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• 3 cups grated zucchini (about 2 medium)
• 3 eggs, lightly beaten
• 1/3 cup flour
• 2/3 cup shredded mozzarella
• 1/3 cup shredded swiss
• garlic powder
• salt and pepper
• 1/2 red bell pepper, cut into 1 inch strips
• 15 fresh basil leaves, chopped

1. Preheat the oven to 400. Spray a 9×13 pan.
2. Wrap the grated zucchini in a clean dishcloth or paper towel and let sit for a few minutes to draw out the moisture.
3. In a large bowl, combine the eggs, flour, 1/3 cup of the mozzarella, the swiss cheese, garlic powder, salt and pepper.
4. Add the zuchinni, mix, and spread in the pan. Bake for 20 minutes.
5. Top the fittata with the red pepper, basil, and the rest of the cheese. Return to the oven for 10-15 minutes until it it firm and lightly brown on the edges. Serve hot or cold.

Serve as a frittata, put tomato sauce on it for a zucchini-crusted pizza, or use as a sandwich filling.

source: The Six O'Clock Scramble by Aviva Goldfarb

tags: vegetarian, CSA, summer, fall