FRITATTA SARDEGNA (OMELET SARDINIAN) (with zucchini, parmesan, and lemon rind)
Source: The Catholic Cookbook by William I. Kaufman, The Citadel Press, New York, 1965
Servings: 4

1 medium zucchini, chopped
1 tablespoon bread crumbs soaked in:
1/2 cup milk
1 tablespoon grated Parmesan cheese
1/8 teaspoon sugar
1/2 teaspoon grated lemon rind
4 eggs lightly beaten
2 tablespoons vegetable oil
1/2 cup fine dry bread crumbs

Mix together zucchini, bread crumbs soaked in milk, Parmesan cheese, sugar, and lemon rind. Add eggs; mix well.

Grease baking dish with oil; coat with bread crumbs. Pour egg mixture in casserole.

Bake 20 minutes at 400F.