Zucchini Cheesy Bread

   

Ingredients:

3 medium zucchini, or about 4 cups grated zucchini

2 large eggs

2 cloves garlic, minced

1/2 tsp. dried oregano

3 cups shredded mozzarella, divided

1/2 cup freshly grated Parmesan

1/4 cup cornstarch

kosher salt

Freshly ground black pepper

pinch of crushed red pepper flakes

2 tsp. freshly Chopped Parsley

Marinara, for dipping 

Directions:

Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.

Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.

Transfer mixture to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.

Slice and serve with marinara.

Ae-Yun gave a basket of food for Mother's Day from the store. Korean Zucchini was a part of the basket.

Very good and very filling!