>Yet another Zucchini Recipe

>You guessed it, readers. I am presenting to you one more way to use up the last few zucchini. I liked this as a vegetarian main dish; Chuck preferred it as a side. Either way, it’s delicious.

Cheesy Zucchini Squares
Ingredients:
3 cups grated zucchini
2 teaspoons salt
1 1/2 cups all-purpose flour
1 Tablespoon baking powder
3 eggs or 3/4 cup egg substitute
1/3 cup olive oil
1 teaspoon lemon pepper
2 teaspoons chopped fresh thyme
1 cup finely chopped onion
2 cups grated sharp cheddar cheese
Directions:
Spray 8 by 8 baking dish (or similar sized pan) with non-stick spray.
Stir together the zucchini and salt in a colander and let drain 15 minutes. Press out the liquid; let drain another 15 minutes. Pick up small handfuls of zucchini and squeeze out as much liquid as possible. Transfer to small bowl.
Whisk together flour and baking powder in a large bowl. In a small bowl, whisk the eggs until blended, then stir in flour mixture and mix well. Use a rubber spatula to fold in the zucchini, onion, and cheese. The batter will be stiff. Pour into baking dish and press evenly into all corners.
Bake at 350 for about 30 minutes or until top is golden brown. Let cool 5 minutes; serve warm.
By the way, this heats up well as a planned-over. In true Wisconsin fashion, I’m considering dusting the top with grated mozzarella or Parmesan when it comes out of the oven. I didn’t add nuts and twigs to this dish, either. The possibilities for variation are endless!

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