By Vickie Chynoweth, For the Mirror

Ingredients:

1 1/2 cups shredded zucchini (Agular Farms)

1 medium onion sliced (Agular Farms)

1 cup carrots thinly sliced (Agular Farms)

1 1/2 cups of thinly sliced mushrooms

1/3 cup shredded parmesan cheese

6 eggs

1/2 cup milk

1 -2 tbsp extra virgin olive oil (Ancient Trees)

Salt and pepper to taste

Serves 6

Directions:

1. Heat oven to 400 degrees. Drizzle olive oil on the bottom of 9-inch pie plate.

2. Shred 1 to 2 zucchinis, depending on size, to get 1 1/2 cups of shredded zucchini. Once shredded wrap 3 to 4 paper towels around zucchini and gently squeeze to release excess water. Spread zucchini evenly on the bottom of pie plate.

3. Layer onion on top of zucchini. Spread sliced carrots evenly over onion, then layer mushrooms. Lightly salt and pepper.

4. In a medium sized bowl, vigorously mix eggs and milk until frothy, about 30 seconds. Add parmesan cheese to egg mixture. Add additional salt and pepper, stir until blended.

5. Pour egg mixture over vegetables.

6. Place in oven. Bake for 45 minutes or until golden brown. May be served warm or cold.

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Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”