Recipe courtesy of Megan

INGREDIENTS

• 2lbs. squash and/or zucchini
• 1 tsp salt (divided into two 1/2 tsp)
• 4-6 scallions; trimmed and chopped
• Large bunch of basil
• 2-4 garlic scapes or 2 cloves of garlic
• 4 eggs
• 1/4 cup oil
• 1 cup flour
• 2 tsp baking powder
• 1/2 cup freshly grated parmesan

DIRECTIONS

1. Preheat oven to 375 degrees and spray a 9×13 pan.
2. Grate squash either by hand or food processor and transfer to a colander to drain off liquid. Sprinkle squash with 1/2 teaspoon salt. Set aside.
3. Finely chop or food process scallions, basil, and garlic. Set aside.
4. In a large bowl (the dough will eventually be made in this bowl) hisk to combine flour, baking powder, remainder of salt, and cheese. Set aside.
5. Beat eggs and oil together.
6. Back to the squash, try to squeeze out as much of the remaining liquid as possible by placing the squash in a clean towel or cheese cloth.
7. Add the squash, chopped vegetables, and eggs to the dry/cheese ingredient bowl. Mix until combined and pour into 9×13 pan and spread evenly.
8. Bake approximately 30 minutes, but cooking time can vary on how much moisture remained in the squash. Use a toothpick to test the middle for doneness.