INGREDIENTS
2 lb
zucchini
1/2 lb
onion
2 cups
tightly baby spinach
8 1/2 oz
sundried tomatoes
1 cup
pine nuts
1 cup
basil leaves
1 tbsp
thyme
1 tsp
salt
1/4 tsp
pepper
1 1/2 cups
flour
1 1/2 cups
corn meal
1 tsp
baking powder
2
eggs
1/2 cup
sugar
1/2 cup
approximately extra virgin olive oil
1/4 cup
water
1/2 cup
parmesan cheese