Inspired by our trip to the farmer's market on Sunday, tonight's dinner boasts fresh, local zucchini, eggs and basil from our garden. The perfect summer dinner.
3 cups of grated zucchini (I added some yellow squash as well)
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese (I used reduced fat, Italian blend)
3 eggs, beaten
1/4 cup canola oil
4 tbl. grated Parmesan
2 tsp. chopped fresh basil
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Preheat oven to 350.
Combine all the ingredients in a large bowl, reserving 1 tbl. of the parmesan.
Spoon the mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with veggie spray.
Bake for 45-50 mins or until golden brown.
Sprinkle with reserved parmesan.
Cool 10-15 mins before slicing