A great way to use up an abundant zucchini crop, add some other vegetables and you have an easy to make appetizer. I usually serve this with sour cream and chives on the side.

Ingredients

zucchini, grated and well-drained3 cups
large carrot, grated↗1
red pepper, diced↗1⁄2 cup
red onion, finely chopped↗1⁄2 cup
eggs, slightly beaten↗4
grated parmesan cheese1⁄2 cup
strong cheddar cheese, grated↗1⁄2 cup
fresh parsley, chopped↗2 tablespoons
garlic cloves, finely chopped↗2
flour↗1 cup
baking powder↗1 1⁄2 teaspoons
seasoning salt↗1⁄2 teaspoon
dried oregano leaves↗1⁄2 teaspoon
hot pepper sauce↗1⁄2 teaspoon
butter, melted↗1⁄4 cup

Step-by-step instructions

1
Heat oven to 350ºF.
2
Make sure your zucchini is well drained, I put it in a clean tea towel and squeeze it dry.
3
Grease bottom and sides of rectangular pan, 13x9x2 inches.
4
In a medium bowl, mix eggs, parmesan cheese, pepper sauce, parsley and vegetables. Set aside
5
Combine dry ingredients and stir into liquid mixture.
6
Stir in melted butter.
7
Spread mixture evenly into the baking dish.
8
Sprinkle grated cheddar cheese over top.
9
Bake about 30 - 35 minutes or until golden brown.
10
Cool slightly, cut into tiny 1" squares, serve warm or cold, I prefer these at room temperature.

Source: food.com

Original recipe ↗

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