This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

No-crust zucchini quiche

4 small zucchini
6 eggs
1/2 onion
1/2 cup Romano cheese
2 tbsp. fresh parsley (1 tbsp. dry flakes)

Cut the zucchini in small circular pieces about 1/8-inch thick. Sautee the zucchini with the onion until almost tender but not brown. In a separate bowl, beat the eggs, and into that mix the cheese and parsley. Add the zucchini to the egg mix. Salt and pepper to taste. Put the mixture in a greased baking pan and cook at 300 degrees for about 30 minutes, or until it is firm and slightly brown on top.