1 2/3 c. shredded zucchini
1/4 c. finely chopped onion
1/3 c. grated Parmesan cheese
1 tsp. lemon juice
Dash of pepper
1 (8 oz.) can red salmon, drained, flaked & bones removed
3 well beaten eggs
1/4 c. snipped parsley
1/4 tsp. salt
1/4 tsp. dried dillweed

In small saucepan, combine zucchini and onion; add water to cover. Bring to boiling, reduce heat and simmer, covered, just until tender, about 3 minutes. Drain well, pressing out excess liquid. Combine eggs, cheese and lemon juice; stir in cooked zucchini and onion, parsley, salt, dill weed and pepper. Fold in salmon. Turn into a greased 8 inch pie plate. Bake at 350 degrees until set, 25 to 38 minutes. Cut into wedges to serve, along with snack crackers.