This recipe is full of zucchini and light on egg producing a fluffy but satisfying result.
Saute' 1/2 medium size onion in 2 tablespoons enfuso tarragon infused olive oil until golden and lightly caramelized.
Add 1 lb of grated and drained zucchini (add salt, let it sit, then squeeze out the juice through a thin cloth) and lightly cook.
Mix in the following,
- 1 tablespoon tarragon olive oil
- 3 large eggs - beaten or whipped
- 1/2 lb grated cheese (mix of parmesan and sharp cheddar)
- 1/4 cup milk mixed with 3 tablespoons Greek yogurt
- 1 tablespoon flour
Put the mixture into a small baking dish and baked at 350 degrees 35-40 minutes until firm. We added the sliced tomatoes on the top for the last 10 minutes.
Delicious warm or cold!