3 med. size zucchini (about 1 1/2 lbs.), shredded
2 tsp. salt
6 tbsp. olive oil
1 med. onion, chopped
1 c. all purpose flour
1 tbsp. baking powder
5 lg. eggs
2 tbsp. milk
1 1/4 c. (about 5 oz.) freshly grated Parmesan cheese
1 clove garlic, minced or pressed
2 tbsp. chopped fresh basil
OR 1 tsp. dried basil
1/4 tsp. pepper

In a large bowl, mix shredded zucchini with the salt. Let stand until zucchini is limp and any liquid has drained out of it, about 30 minutes. Rinse zucchini well and drain, squeezing out as much water as possible.

Meanwhile, pour 2 tablespoons of the oil into a 8-10 inch frying pan on medium-high heat. Add onion and cook, stirring occasionally, until limp and lightly browned, about 10 minutes; set aside.

In a large bowl, stir flour with the baking powder. In a separate bowl, whisk together until blended; eggs, milk, remaining olive oil, cheese, garlic, basil, and pepper. Add zucchini and onion and mix well. Stir zucchini mixture into flour mixture just until evenly moistened.

Butter and flour madeleine pans (1 1/2 to 2 tablespoon size) or tiny muffin pans (about 1 1/2 inch diameter). Spoon batter into pans, filling to rims. Bake in a 400 degree oven until puffed and lightly browned, about 15 minutes for 1 1/2 tablespoon size, 18 minutes for 2 tablespoon size, 20 minutes for small muffins. Cool about 5 minutes, then invert pans to remove madeleines, use a spatula to loosen them gently, if necessary. (If using only one pan, wash, dry, butter and flour it again before refilling to bake the next batch.)

Serve madeleines hot or at room temperature. If made ahead, let cool thoroughly then wrap airtight and chill up to 24 hours, or freeze to store longer.

To reheat, lay madeleines (thawed, if frozen) in a single layer on 2 baking sheets, 12 x 15 inch size, and place in a 350 degree oven until warm in centers, about 5 minutes. Makes 3 dozen.