Ingredients1 cup Sweetstacks Gourmet Pancake
& Waffle Mix
2 med zucchini - grated
3 extra large eggs
1/4 cup canola oil
1 cup Quattro Formaggio shredded cheese blend**
1/2 tsp. Kosher salt
1/4 tsp. seasoned pepper
3 Tbsp. butter
1/4 cup shallots - minced
1/4 c Parmesan-Romano cheese
InstructionsPrheat oven to 350 degrees F.
Line a 9" pie plate with Reynolds "Release" foil.
Sauté shallots in 2 Tbsp. butter (5 min)
In a large bowl, combine Sweetstacks Gourmet Pancake & Waffle Mix, zucchini, eggs, oil, cheese, salt, pepper, & sautéed shallots. Mix well.
Pour into foil lined pie plate.
Sprinkle top with 1/4 c. Parmesan-Romano cheese.
Dot top with remaining 1 Tbsp. butter.
Bake at 350 degrees F for 45 minutes or until top is golden brown.
Cut into 8 equal wedges.
Garnish with Creme Fraiche, sour cream, & crumbled bacon (optional).
Serve with a garden salad.
**(Parmesan, Asiago, Fontina, Provolone cheeses)