Last night, I dreamt of zucchini.
I'm trying not to focus on a Freudian interpretation of that, hoping instead that my subconscious was just thinking about this Zucchini Parmesan bread.
I pulled this together last Friday in an attempt to use up some farmers' market items before we left for NY. It's based on this recipe, but I went off the map and changed it quite a bit. (Incidentally, when one modifies a recipe, when does it stop being an adaptation and becomes one's own invention?)
This is a very moist and thin bread -- in fact, I hesitate to use the word bread because it is so moist, but I'm hard pressed to think of another word that fits better.
It's also delicious: the zucchini provides heft and moisture but really, it's the fresh basil and parmesan that shine here. We devoured it in one sitting, fighting over the last piece. It reminds me of something I could have eaten at my Italian grandmother's table.
Zucchini Parmesan Bread
1/2 cup Bisquick
1 tbsp fresh basil, cut in a chiffonade
¼ tsp salt
¼ tsp oregano (optional)
1 clove garlic, minced
1/4 cup oil
2 eggs, slightly beaten
1 1/2 cups zucchini, grated
½ cup grated Parmesan cheese
Preheat oven to 350-degrees F. Grease a 9-inch round cake pan.
Combine all ingredients except zucchini and parmesan, and mix well. Add zucchini and parm, stiring to combine. Pour mixture into pan and bake until set, approximately 20 to 25 minutes. Remove and cut into pie wedges. Serve hot or cold. Yields 8 slices.