It all came about with an absolutely massive zucchini that had been sitting in a large glass bowl on my kitchen counter. I had been eyeing it surreptitiously for days. What to do with it? Slice it up to saute? Toss it into a ratatouille? Grill it up? Make some zucchini "spaghetti"? Nothing really appealed to me and so the swollen green squash sat and sat and sat and sat. And then as I was perusing through my refrigerator in search of something healthy and delicious. I spied a fresh carton of local eggs and then the idea of a frittata came to me, but this frittata needed something. It needed that great big zucchini. And it needed some potato, and a little bit of onion, salt and pepper. And ta-da, after some shredding and baking I had the loveliest, healthiest breakfast. Serve it up on its own, or as a side for brunch as a lighter healthier alternative to quiche.

Ingredients:

1 3/4 cups of shredded zucchini
1 medium sized red potato, shredded (skin on)
6 eggs
Scant 2 tbs olive oil
1/2 tsp salt
1/8 tsp pepper
1 cup of shredded cheese - I used a combination of cheddar, jack and mozzarella

Directions

Preheat oven to 400 degrees.
Fit your food processor with a shredder blade (or shred manually) and shred the zucchini and potato. Place in a bowl or on a plate lined with paper towel to absorb some of the moisture.
In a large saute pan add 1 - 2 tbs of olive oil and gently saute the zucchini and potato until golden brown. You may prefer to separate into two batches for faster results.
When golden brown set aside.
Whisk eggs together in a very large bowl. Add the salt and pepper and add the zucchini and the potato. Mix well.
Pour into a glass pie plate and bake for about 35 minutes.
Add the cheese to the top and bake for 10 minutes as it forms a deep, golden crust.