Prep 20 mins
Cook 45 mins
A great and delicious way to use up the zucchini from the garden.
- 3 cups zucchini or 3 cups swiss chard or 3 cups spinach, grated
- 1 cup flour (white or whole wheat)
- 1 teaspoon baking powder
- 1⁄2 cup onion, chopped
- 1⁄2 cup parmesan cheese or 1⁄2 cup cheddar cheese, grated
- 1⁄2 teaspoon salt
- 1 dash pepper, dash
- 1⁄2 teaspoon oregano
- 1 garlic clove, minced
- 1⁄2 cup oil
- 4 eggs, slightly beaten
- Mix all ingredients.
- Place in a 9x13 pan.
- Bake at 350 deg. F for 30-45 minutes.
Made this only adding some fresh mushrooms. Very good and really quite easy! I followed the instructions otherwise and definately will make this again when the zucchini is really going. Thank you for posting. Made for Spring PAC 2012.
My family enjoyed this with supper tonight. I made it with whole wheat flour, cheddar cheese and olive oil. Carole said in her review that 1/4c oil should do plenty so I tried that at first and had to add more. Next time I will add the whole 1/2c. as it tasted a wee bit dry. Good flavor, something you can tweek to your liking - I might try using onions & celery with sage for the seasoning and butter instead of oil (kind of like stuffing). Oh, and I baked mine in a 9" pie plate instead of a casserole dish since it is called "pie" and it took 40 min. to bake. Very good.
This dish was delicious. I used all cheddar cheese, basil instead of oregano, and added a package of sliced baby portabello mushrooms. We loved it. Very easy to put together and the baking time was right on. I will try 1/4 cup of olive oil next time as I think that would be enough. Thanks, Carole in Orlando