INGREDIENTS
1 1/2 lb
zucchini (3 medium ones; see notes)
1
small white onion
2
medium garlic cloves, pressed or finely chopped
1/2 cup
olive oil (or vegetable or canola)
4
eggs (I use extra-large)
1 cup
all-purpose flour
4 tsp
baking powder
1/2 cup
freshly grated Parmesan cheese
1/2 cup
freshly grated Pecorino Romano cheese
1/2 tsp
salt
1/2 tsp
pepper
1/4 tsp
dried basil
butter to grease your pan
fresh parsley for garnish (optional)