This is the time of year when most vegetable gardeners have (giant, if you don't catch them in time) zucchini coming out the yin yang ... last week I did a sweet zucchini cake ... it was apparently a success since my partner managed to consume most of it in one day! So today's experiment is to create something savory that makes a nice appetizer using one of the giant zucchini we did not pick while it was young. My partner likes the pudding cake consistency, so I opted to use a higher proportion of zucchini to flour than what I found in other people's recipes, and balanced that by adding oats to absorb the extra liquid. Here's what I did.
Let this mixture sit for an hour or so, to let the oats absorb liquid:
5 cups zucchini, shredded
2 cups large flake oats
1 minced, sauteéd onion and 4 cloves garlic
1 Tablespoon fresh chopped basil
1 Tablespoon fresh chopped oregano
1 Teaspoon salt
1.5 cups olive oil
2/3 cup shredded old cheddar cheese
1/2 cup chopped dried tomatoes (I still had some I dehydrated from last year's tomato crop)
in a separate bowl, mix:
3 cups flour (I used organic spelt)
3 Teaspoons baking powder (or half soda and half powder but I was out of baking soda)
6 eggs, beaten
Fold eggs into flour, then fold in zucchini mix.
Pour mixture into baking dishes (I used two 9"x12" Corningware cake pans) that have been greased and floured. Actually, I use olive oil and cornmeal for an extra texture sensation. Bake for about an hour at 350º ... when fork comes out clean it is done.