Zucchini Fritata

Grate zucchini.

Sprinkle lightly with salt and set aside to drain.

Add drained zucchini, green onions and flour, 1 tablespoon at a time, to incorporate into the egg mixture.

Heat a nonstick skillet and swirl 1 tablespoon of olive oil.

Place 1/3 of the zucchini mixture into the pan and cover over lowered heat until the egg mixture is set and brown around the edge.

Turn once and brown the other side.

Slide out of the skillet onto a warm plate.

Add more olive oil to pan and repeat with the rest of the mixture.

Cut into pie shaped wedges and serve with a crisp salad and crusty bread for a delightful summer supper or light luncheon.