Zucchini and Parmesan Gratin |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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.
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