Preparation:
- Mix the water and salt in a saucepan and bring to a boil.
- Boil zucchini dropping into the water and boil for 2 minutes.
- Remove the zucchini down the drain in a colander.
- In a large bowl, soak the bread crumbs in milk for 5 minutes.
- In a large skillet, heat olive oil over medium heat.
- Add the shallot to skillet and cook until translucent. Remove from heat.
- Add the chopped zucchini, parmesan cheese and lemon zest in the bowl with the breadcrumbs. Mix well.
- In a small bowl, lightly beat eggs.
- Mix the eggs into the mixture of zucchini, breadcrumbs.
- Add the shallot.
- Melt butter in large skillet over medium heat
- Add the egg mixture, butter squash to the skillet and cook over medium heat for 3 minutes. The eggs should still appear moist.
- Place the pan on the grill for 1 minute to brown top.
- Serve immediately for best results
- Enjoy!
