Description
A savory Italian dish combining zucchini with flavors of Parmesan and herbs, perfect for a light main course or appetizer.
Ingredients
Scale
- 1 pound zucchini, thinly sliced
- 1 cup all-purpose flour
- 1/3 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/3 cup whole milk
- 1/4 cup olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/4 cup pine nuts (optional)
- 1 clove garlic, minced
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking pan with olive oil, or line it with parchment paper for easy removal.
- Combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper in a large mixing bowl. Mix these dry ingredients thoroughly.
- Beat the eggs in a separate bowl, then add in the milk and olive oil. Whisk until fully combined.
- Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined, making sure not to overmix.
- Fold in the sliced zucchini, minced garlic, Parmesan cheese, and thyme. If using, toss in the pine nuts as well.
- Transfer the batter into the prepared baking dish, spreading it out evenly. Drizzle a little olive oil over the top.
- Bake for 35-40 minutes, or until the edges are golden and the top is crisp.
- Remove from the oven and let it cool for a few minutes. Cut into squares or rectangles.
- Serve warm as an appetizer, side dish, or light main course.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg