Zucchini Squares

Reminds me of a quiche, with the eggs, but no crust.
Rebecca Child

2 1/2 lbs zucchini, about 6 medium-large zucchini, ends trimmed, shredded (I weighed it and it was about 4 cups after salting and draining) Salt 2 tablespoons butter 4 eggs 1 1/2 cups shredded Jarlsberg, Swiss or samso cheese, approx. 6 oz. (Ok, I don't know 2 of these, I used mozzarella) 1/4 cup chopped fresh parsley 2 green onions, chopped 2 tablespoons chopped fresh basil or 1 teaspoon dried leaf basil 1 garlic clove, minced 2 tablespoons freshly grated Parmesan cheese Place zucchini in a colander. Salt lightly. Salt draws out bitter juices from zucchini. Let stand 15 minutes. Then, squeeze zucchini to remove all excess moisture. Zucchini should be quite dry. Melt butter in a large skillet over medium heat. Add zucchini. Saute 2 minutes or until crisp-tender. In a medium bowl, beat eggs utnil blended. Mix in 1-1/2 cups cheese, parsley, green onions, basil, garlic and sauteed zucchini. Place in buttered baking dish. Sprinkle with Parmesan cheese. Bake 30 minutes or until set. Cool slightly. Cut in squares. Serve hot or chilled. Number Of Servings:Makes 12 servings.