This recipe can be made in any number of baking dishes–muffin pan, deep pie pan, 8-inch x -inch baking dish, loaf pan, cast iron pan…the baking times will vary, from about 20 minutes for muffins to about 45 minutes for a loaf pan.
2 c grated unpeeled zucchini
1 t salt, optional
1/2 c chopped onion
1 clove garlic, minced
1 c grated cheese (your call)
3 – 4 T chopped fresh herb(s), single or a combination of herbs
4 T vegetable oil or melted butter
3/4 c flour
1 t baking powder
salt and pepper, to taste
1. If you have the time, put the grated zucchini in a colander set over a bowl or the kitchen sink and sprinkle with 1 t salt. Let sit for 30 minutes. Lightly rinse (or not) and put in a kitchen towel and lightly squeeze out excess moisture. Otherwise, go to step 3.
2. Preheat oven to 350°F. Grease a baking dish.
3. Put eggs in a large bowl. Beat lightly. Add onion, garlic, cheese, herb(s), and oil or butter. Combine flour, baking powder, salt, and pepper in a small bowl. Add to egg mixture and stir to combine. Add zucchini and stir to combine.
4. Scrape into prepared baking dish. Bake according to type of dish (see headnote). A toothpick inserted into various parts should come out almost clean. Allow to cool before serving.