8 oz. Swiss cheese, shredded
2 tbsp. flour
3 eggs
1 1/4 c. skim milk
1 tsp. seasoned salt
1/8 tsp. red hot pepper sauce
1 med. zucchini, thinly sliced

Brush a 9-inch skillet lightly with oil. Measure 1/2 cup cheese and set aside. Toss remaining cheese with flour; set aside. Beat eggs, milk, salt, and pepper sauce. Stir in flour-coated cheese. Pour into skillet; cover and cook 20 minutes on medium to low heat, 250 degrees. Turn off heat.

Remove cover and arrange overlapping slices of zucchini around outer edge of skillet and in center. Sprinkle remaining cheese over all. Cover and let stand 5 minutes until zucchini is heated and cheese is melted.