1 lb. Fresh zucchini squash 1 Tbsp. salt 4 eggs, slightly beaten 1/2 cup milk 1/2 cup Italian flavored crumbs 1/4 cup Parmesan cheese 2 Tbsp. butter
Coarsely grate enough zucchini to make 2 cups. Put in colander and sprinkle with salt; let stand for 1 hour. Drain squash thoroughly. Combine remaining ingredients and pour into a well- greased 1-quart baking dish. Bake at 375F for 30 to 35 minutes until center is puffy and knife inserted is clean.
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