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 fresh eggs
1/4 cup freshly grated Parmesan cheese
6 onion or garlic rolls, toasted
Drain and squeeze zucchini dry.
In a 12-inch non-stick frying pan in 1 tablespoon oil, sauté onion, garlic and zucchini.
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.
Cook over medium heat about 2 minutes on each side. Fold in third's and keep warm.
Serve on toasted rolls.
Makes 6 servings.

This also can be served in a tortilla as a wrap.