2 3/4 c. grated zucchini (slightly cooked & then grated)
1/2 c. whole wheat pastry flour
1/4 c. butter, melted
1 c. shredded Cheddar cheese
1/2 c. Parmesan cheese
1 c. chopped celery
1 c. chopped onion
1 lg. green pepper, cleaned & diced
2 tbsp. honey
1 tsp. cinnamon
3 eggs
1 1/2 c. yogurt
1 1/2 c. skim milk
1/2 c. dry milk powder

Mix above ingredients and blend well, except Parmesan cheese and a dash of cinnamon, save these to sprinkle over top of zucchini. Pour into a lightly greased 9 x 13 inch pan. Top with Parmesan cheese. Sprinkle the extra cinnamon over top.

Bake at 350 degrees about 50-60 minutes or until top is brown and zucchini is firmed. This will reheat well either in frying pan or microwave. I usually cut it into squares and use it during the week for lunch. You may also reduce recipe. This recipe also freezes well.

Note: For a different flavor, you may add egg yolks to zucchini batter. Whip the egg whites with 3 tablespoons of cold water until stiff. Fold into zucchini batter and bake.