2 1/2 lbs. zucchini
1 pkg. frozen chopped spinach
1/4 c. parsley, chopped
1 or 2 cloves garlic, pressed
1/2 tsp. Italian herbs
1/2 tsp. oregano
1 c. dry bread crumbs
8 eggs, unbeaten
1 c. Parmesan cheese
Salt, Lawry's salt & pepper to taste

Cook zucchini in salted water and drain. Cook frozen spinach and drain. Cool vegetables then add all but the eggs and cheese. Stir in the eggs with a fork 2 or 3 at a time. Add the cheese. Season to taste. Put 1/3 cup olive oil in a 9"x13" dish and spread around. Pour vegetable mixture in dish and pat down so it is spread evenly. Bake about 50 to 60 minutes at 325 degrees until set. Serve hot or cold.