Zucchini Pancake Casserole

I love Zucchini Pancakes, it is a great recipe I got from Ina Garten a year or two ago. While I like them I was getting a little tired of standing over a griddle waiting for them to cook so I decided to try throwing the mix into a pie plate and baking it. To my delight the result is a great casserole of sorts. The ingredients below are the exact same as the Zucchini Pancakes but in different quantities, so if you would rather try the original pancake feel free to go over to that recipe for how to make into pancakes. Click here for Original Zucchini Pancakes.

Zucchini Pancake Casserole: Serves 4

2-3 Zucchini Shredded – approx 8-10” long and 1.5” in diameter
1TB Onion Shredded
4-6TB Flour
1tsp Baking Powder
2 Eggs – Lightly Beaten
Salt & Pepper

Shred zucchini and gently squeeze it to release any excess liquid, mix with remaining ingredients and place in a greased pie plate. Make sure to do this when you are ready to cook it. This is not a recipe you can make ahead of time as the zucchini will ooze liquid constantly until you bake it.

Place casserole in a 375° oven and bake for 45 minutes, the casserole should no longer be jiggly in the center and should be brown on the bottom and starting to turn brown on the top. I found this to be very similar to the regular zucchini pancakes but much less work and is something I will definitely be using again this summer as zucchini season gets into full swing.

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WW: 2 Points Plus / serving