Zucchini and Egg Casserole

(based on a recipe in Nourishing Traditions)

3 medium zucchini, cut into matchstick pieces (or shredded) (1 to 1-1/2 lb)

1 T salt (for draining)

2 medium onions, peeled and thinly sliced (about 12 ounces)

4 T olive oil

6 eggs

2 cloves garlic, peeled and crushed

Juice of 1 lemon (2 T)

1/2 t salt

1/4 t pepper

Mix zucchini with 1 T salt and leave in a colander to drain for 30 minutes.  Rinse and squeeze dry in a paper towel.  Saute about 1 minute in the olive oil.  Transfer to a bowl with a slotted spoon and mash up with a potato masher. 

Saute the onions until golden and add to the zucchini.

Beat eggs with salt, pepper, lemon juice and saffron.  Stir in the zucchini and onions.  Pour into a well-oiled 9x13 Pyrex-type pan and bake about 30 minutes at 375 or until top is browned.