ADVOCATE TESTED RECIPE
Serves 6. I received this recipe from Tommy Simmons who adapted it from Real Simple magazine, September 2004 issue. She says, “It’s a pleasant supper dish that you’ll want to make more than once. I promise.”
3 cups grated zucchini (about 2 medium zucchini)
1 small sweet onion (such as a Vidalia or Texas 1015), chopped
1 cup all-purpose flour
1 tsp. baking powder
¼ tsp. red pepper, or to taste
¼ tsp. ground ginger
1 tsp. kosher salt
½ tsp. black pepper, or to taste
1 cup grated Sargento Fancy Shredded 6 Cheese Italian Blend
3 eggs, beaten
¼ cup olive oil or vegetable oil
2 tsps. chopped fresh basil
4 tbls. grated Parmesan cheese, divided
1. Preheat oven to 350 F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
2. Spoon the zucchini mixture into a 10-inch round, glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
3. Bake for 45-50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10-15 minutes before slicing.