Ingredients:
Butter at room temperature for buttering a loaf pan or a round cake pan
2-4 tablespoons rolled oats (optional)
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
3 large eggs
1/2 cup plain yogurt (whole milk preferred)
Zest of 3 lemons
1/2 teaspoon salt
1 tablespoon baking powder
1-1/4 cups all-purpose flour
1 pound zucchini, shredded, salted and left in a strainer for 30 minutes, then squeezed in a tea towel until dry
1 bunch scallions, chopped
1 cup basil leaves, roughly chopped
3 tablespoons tarragon leaves, chopped
1 cup castelvetrano (or other green) olives, pitted and chopped
3/4 cup ricotta salata, chopped into 1/2“ pieces
Method:
- Pre-heat oven to 350F
- Butter your loaf pan and sprinkle 2 tablespoons of the oats in the bottom and sides of pan so they stick to the butter.
- Heat olive oil in a sauté pan, add onion and cook on medium-low for about 15 minutes, until softened.
- Add garlic and continue to cook on low for another 3 minutes. Set aside.
- Whisk eggs and yogurt in a bowl.
- Switch to a wooden spoon or spatula and mix in: lemon zest, salt, baking powder, flour, sautéed onions and garlic, squash, scallions, basil, tarragon, olives, and ricotta salata.
- Spread into pan, sprinkle more oats on top.
- Bake at 350F about 60-70 minutes or until tester comes out clean. (This one takes a while to bake because of the squash.) If you make this, please tag me on your instagram photos @tastegurus