ZUCCHINI AND PARMESAN GRATIN

Zucchini and Parmesan Gratin image

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.

Provided by Jo Ann L

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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

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