Zucchini Souffle

After searching without result through the recipe box for more real vegetables I gave up. They just weren't there. I guess they just weren't something for the box. Anyway, I found this recipe that she emailed me along with two other family recipes - brisket and eggnog (you will have to wait for Christmas for that recipe). We've had a few cold nights that have nipped my plants but the zucchini is still producing despite a few damaged leaves. I decided to try to make this for the end of season zucchini. It is easy to get tired of trying to make things with zucchini if you have a prolific harvest. I did not have a prolific harvest this year and I still got tired of zucchini bread. So here is the Zucchini Souffle recipe:

2 cups flour
1 tsp baking powder
1 egg
2 T. olive oil
1 1/2 cups whole milk
1/2 tsp salt
3 medium zucchini, grated or chopped into small pieces
1 cup grated cheddar
2 cloves garlic
2 T. onion, finely chopped
1 T. minced parsley
1/4 tsp pepper

Preheat over to 350 degrees. Sift dry ingredients together. Combine egg, olive oil, 1/2 c. milk, salt and pepper. Beat to a paste. Gradually add dry ingredients. Add cheese and remaining milk. Add remaining ingredients - onion, parsley, garlic and zucchini. Pour mixture into greased casserole dish and bake until firm, approximately 45 minutes.

Anyone ever have a problem with recipes that say 3 medium size "onions, zucchini" whatever. How are you supposed to know how much that is? In my garden a medium zucchini might be a large zucchini to somebody else. It would be nice to have an approximate measure. Right now I only have one large zucchini and a couple of tiny ones. I am going to see if it works anyway. I will let you know.