4 cups cubed zucchini, uncooked (with rind)
1 (10 oz.) bag red pearl onions, skins removed (or whatever onions you prefer)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
2 cups Parmesan cheese, divided
2 tbsp. parsley
1/2 tsp. salt
curry powder, to taste
paprika, to taste
cayenne pepper, to taste
black pepper, to taste
1 tsp. oregano
3 cloves garlic, minced
1/2 cup vegetable oil
1 tbsp. butter
8 eggs
Italian bread crumbs, for sprinkling (Progresso)

Preheat oven to 350°F.

Mix all ingredients except for 1 cup of cheese and bread crumbs in 9x13-inch cake pan. Sprinkle remaining cheese evenly over top and sprinkle breadcrumbs on top of cheese.

Bake at 350°F for 40 minutes.

Submitted by: Sara Foster