Serves 4

1 lb. zucchini squash, grated

11/2 tsp. salt

2 cups grated Monterey Jack Cheese

4 eggs, well beaten

1 tsp. dill

1/2 cup parmesan cheese

tomatoes for garnish

1. Sprinkle grated squash with 1/2 salt.  Let stand for 10 min. to draw out excess liquid.  Drain off liquid.

2.  In a large bowl, combine cheese, dill and remaining 1 tsp. of salt, beat well.

3. Stir in zucchini. Pour into a greased 10-inch quiche pan.

4. Sprinkle top with grated cheese, Bake until quiche is set in the center.  350 F for 35 min.

5.  Garnish and Serve