Zucchini and Parmesan Gratin

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 6

ingredients

• 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

1. Preheat the oven to 350 degrees Farenheit.
2. 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.)
3. Mix all of the ingredients together well and pour into the pan.
4. Sprinkle with additional Parmesan cheese to taste.
5. Bake for 40-45 minutes, or until golden brown.

Reviews

[T432920]

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.

 

[sbera007]

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!