This is a super easy recipe my mother created a few weeks ago and shared with me. Of course, after trying it, I’m bringing it to the blog. If you haven’t noticed yet, we love zucchini here at Thrifty Below. Alex and I both tend to use it in quite a few of our recipes. The squash family are some of the most versatile vegetables, and zucchini is one of the best. This recipe is easy, and makes a great dinner when paired with some marinara. It also isn’t a bad breakfast, especially if you use breakfast sausage instead of the Italian sausage. You can also remove the sausage completely and make it vegetarian.
10 oz shredded zucchini (after liquid is squeezed out). This is approximately 2 medium zucchinis.
1/2 cup of chopped green onions
1/2 cup part-skim mozzarella
1/2 cup whole wheat flour
1 teaspoon of baking powder
2/3 cup skim milk
1 teaspoon olive oil
2 large eggs, beaten
1/2 teaspoon of kosher salt
2 chicken Italian sausages (spicy or mild depending on your preference) cooked and crumbled.
2 teaspoons grated parmesan cheese
Marinara sauce (homemade or jarred)
First, preheat your oven to 400 degrees and spray a glass pie dish with cooking spray (otherwise the egg will stick really badly to the dish)
Shred your zucchini (with a cheese grater, or one of those kitchen gadgets that turns zucchini into pasta), and squeeze it in a towel or cheese cloth to remove as much liquid from it as possible. Discard the liquid.
Combine zucchini, chopped green onions, and mozzarella cheese in one bowl.
In a second bowl, combine the flour, baking powder, milk, olive oil, salt, and eggs.
Once both are thoroughly mixed, combine the bowls and pour half into your pie dish.
Layer the surface with the crumbled sausage, then pour the rest of the mixture on top of the sausage.
Cover the top with a fine layer of parmesan cheese.
Bake for 30-40 minutes until it is golden brown and the knife comes out clean from the center. Let it stand for about 5 minutes before serving, and top with marinara sauce.