Cheesy Zucchini Bake

INGREDIENTS:

• 1 1/2 pounds zucchini (680g)

• 1 small white onion

• 2 medium garlic cloves, pressed

• 1/2 cup olive oil (120ml)

• 4 eggs

• 1 cup almond flour (120g)

• 4 teaspoons baking powder

• 1/2 cup Parmesan, Shredded Cheese (60g)

• 1/2 cup Mozzarella, Shredded Cheese (60g)

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 teaspoon dried basil

• butter to grease your pan

• fresh parsley for garnish

• Preheat your oven to 375f (190c).

• Rinse your zucchini and slice off the tip and root ends. Pat your zucchini dry with a paper towel. Leave the skin on.

• Slice your zucchini into 1/8-inch rounds. Place your zucchini slices into a large mixing bowl.

• Peel and finely chop your onion and add it to your bowl.

• Add your pressed garlic.

• In a liquid measuring cup, add your oil, then beat in your eggs with a fork. Pour the egg/oil mixture into your bowl with the zucchini.

• Add your flour, baking powder, Parmesan, mozzarella, salt, pepper and basil to your bowl.

• Use a wooden spoon to carefully mix everything until combined well. Try to separate any zucchini slices that are stuck together.

• Transfer your zucchini mixture to your greased pan and smooth it out evenly. Bake uncovered for 55-60 minutes, or until the entire top is browned (but not burned).

• Garnish with parsley and serve.