Recipe by Jo Ann L
I got this recipe from the San Jose Mercury News years ago. It originally had a salsa-like tomato sauce recipe to serve on top, but I didn't even save that part, because I like the taste of it just as it is. If you don't eat it all at the first meal, it can be refrigerated and reheated in the microwave.
Top Review by T43
This was DELICIOUS! And fabulous cold for lunch the following day. I did make some substitutions as follows: cheddar for the parmesan, 1/2 cup fine corn meal for 1/2 cup of the all purpose flour, 3 Tablespoons of fresh dill replaced all other herbs mentioned, significantly more than a dash of freshly ground black pepper.
- 2 cups zucchini, shredded
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 4 eggs
- 1⁄2 cup oil
- 1⁄2 cup parmesan cheese, grated
- 1 cup flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried parsley
- 1 dash pepper
Directions See How It's Made
- Preheat the oven to 350 degrees Farenheit.
- Spray a 9-inch square baking pan with nonstick spray. (You can use another size of pan, but be sure that the mixture is no more than 1 1/2 inches thick in the pan.)
- Mix all of the ingredients together well and pour into the pan.
- Sprinkle with additional Parmesan cheese to taste.
- Bake for 40-45 minutes, or until golden brown.