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Hearty Zucchini Sandwich

1 pound zucchini, coarsely shredded
2 tablespoons vegetable oil
1 large onion, minced
1 clove garlic, minced
1 cup fine dry bread crumbs
6 Large Chino Valley fresh eggs
1/4 cup freshly grated Parmesan cheese
6 onion or garlic rolls, toasted

1. Drain and squeeze zucchini dry.
2. In a 12-inch non-stick frying pan in 1 tablespoon oil, sauté onion, garlic and zucchini.
3. In large bowl, mix together cooked onion and zucchini, bread crumbs, eggs and cheese. Place remaining oil in omelet pan and ladle in 1 cup portions zucchini mixture.
4. Cook over medium heat about 2 minutes on each side. Fold in third's and keep warm.
5. Serve on toasted rolls.

Makes 6 servings.

Nutrition per serving (without roll): Calories 244, Protein 12g, Carbohydrates 23g, Fiber 3.4g, Fat 12g, Cholesterol 216mg, Sodium 290mg, Iron 2.4mg.

Recipe provided courtesy of Chino Valley Ranchers.