Prep 20 mins
Cook 40 mins
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.
- 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
- 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.
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.
A+ for this recipe. Some friends and I were making a pork tenderloin marinated in hot sauce, so instead of the oregano and basil, I added cayenne pepper and cajun seasoning. I also added some cheddar cheese to the recipe. It was a hit and I will definately make it again!