If you have some zucchini in the refrigerator to spare, then this dish is the perfect opportunity to flush out some of those soon-to-expire veggies. Plus it's easy to feed to a large group and leftovers retain well in the fridge.
1 tsp olive oil
2/3 cup fat free milk
1 tsp baking powder
1/2 cup white whole wheat flour (King Aurthur) or GF flour mix
2 tbsp grated parmesan cheese
1/2 cup part skim mozzarella
1/4 cup chopped fresh chives
1/2 cup shallots, chopped
10 oz shredded zucchini, all liquid squeezed out
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray (I used my misto)
Want to see the entire recipe? Click here Published July 18, 2018.