Sunday, August 1, 2010
¾ cup shredded zucchini
1/3 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon garlic salt
4 egg yolks
1/3 cup milk
½ cup finely shredded Parmesan cheese
½ cup shredded carrot
½ cup finely chopped red or green sweet pepper
¼ cup finely chopped onion
4 egg whites
Finely shredded Parmesan cheese (optional—for garnish)
Pat zucchini dry between paper towels; set aside. Spray a 2-quart rectangular baking dish with nonstick coating; set dish aside.
In a large mixing bowl combine flour, baking powder, and garlic salt. Beat in egg yolks and milk until smooth. Stir in zucchini, Parmesan cheese, carrot, sweet pepper, and onion.
In a medium mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter, leaving in a few puffs of egg white. Do not overbeat. Pour batter into prepared baking dish, spreading to edges.
Bake in a 400°F oven about 15 to 20 minutes or until a knife inserted near the center comes out clean. To serve, cut into squares. If desired, sprinkle with additional Parmesan cheese.
Makes 6 servings.
Make ahead directions: Prepare as above. Cover and chill for up to 2 hours before baking. Continue as directed.