Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: slice the zucchini and blanch for 5 minutes in boiling water, drain. mix bread crumbs, milk and lemon peel together, blend with zucchini. whip eggs, add water and spices and whip again. pour into hot omelet pan greased with butter/oil. when eggs begin to set, top with zucchini mixture. sprinkle with cheese, place under a hot broiler until slightly browned.

Target recipe: heat oven to 400°f. grease two 10-oz. custard cups or individual baking dishes. in 8-inch skillet over medium low heat, sauté zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly. in medium bowl, beat eggs, half-and-half and seasonings until combined. stir in zucchini mixture. pour into prepared custard cups or baking dishes. sprinkle with cheeses. bake, uncovered, at 400°f for 14 to 17 minutes or until top is puffy and light golden brown. let stand 5 minutes before serving.