Zucchini Cheese Squares
6 to 8 servings
The texture of these squares is softer than a bread and denser than a
souffle, and the onions do stay crunchy. The squares make good picnic food
or a side dish.
Adapted from "The Garden Fresh Vegetable Book," by Andrea Chesman
3 cups grated zucchini (4 small or 3 medium-size zucchini)
1 1/2 to 2 teaspoons salt
1 1/2 cups flour
1 tablespoon baking powder
3/4 to 1 medium onion, diced
2 cups grated cheddar cheese
2 teaspoons thyme leaves
1 teaspoon freshly ground black pepper or lemon pepper
1/2 cup canola oil
3 large eggs
Preheat oven to 350 degrees. Lightly grease a 7-by-11-inch baking dish
with butter and line the bottom with parchment paper, if desired. In a
colander set over a bowl or in a sink, combine the zucchini and salt and
toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess
water. (For a faster method, place the grated zucchini in a small salad
spinner and let stand for 5 minutes, then pump to extract the excess
moisture.) In a medium bowl, combine the flour and baking powder. Add the
zucchini, onion to taste, cheese, thyme and pepper. Mix well with a fork,
breaking up any clumps of zucchini. In a small bowl, whisk the oil and
eggs. Pour into the zucchini mixture and mix well, which will further
break up any remaining clumps of zucchini. Transfer mixture to the baking
dish. Bake for 35 minutes, or until golden. Let cool on a wire rack for 5
minutes, then cut into squares. Serve warm or at room temperature.
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