It may be fall on the calendar, but it’s still summer in my kitchen. As much as I’m looking forward to soups, braises and cider-based dishes, I just can’t go there while temps are in the mid 70s.
And since zucchini, at least in these parts, is still in abundance in the farmers markets and the grocery stores, why not make use?
This particular version of zucchini goodness is from a Real Simple magazine recipe that I clipped years ago. I hadn’t made it until this summer (opting instead for another one on the same page, a goat cheesey yellow squash custard) but lo and behold it’s been my favorite easy go-to side dish of the summer. And it’s delicious warmed over. Fortunately this one will play well into fall since it’s an oven baked dish that can be eaten straight from the oven, or made in advance to eat at room temperature.
barely adapted from Real Simple magazine
- 3 cups zucchini grated (about 2 medium)
- 1 small onion, chopped
- 1 cup flour
- 1 cup grated provolone cheese
- 3 eggs, beaten
- 1/4 cup olive oil (or vegetable oil)
- 4 tablespoons grated parmesan
- 2 teaspoons basil, chopped
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon pepper
Preheat oven to 350°.
Combine all ingredients in a large mixing bowl, reserving 1 tablespoon of the parmesan cheese.
Spoon into a 10 inch pie plate or a square casserole dish that has been coated with cooking spray.
Bake for 45-50 or until slightly browned. Sprinkle the reserved parmesan over top and allow to cool for at least 10 minutes before serving.