When Allrecipes came out with a new magazine, about a year ago, I was excited to see what it was going to be like and immediately subscribed. I was not disappointed. I have found several dishes to make in each edition.
When I look for a recipe online, I tend to end up in Allrecipes despite the plethora of sites with tons of recipes. I am not sure if it is because they have such a great variety of recipes or that their recipes tend to be doable. I am not sure that there is a time, I could not fine, what I was looking for.
This month, one of the themes was zucchini and each zucchini dish looked better than the one before. I plan to make almost every one of them, particulalry the zucchini cornbread casserole and the stuffed zucchini.
2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
1/2 cup GLUTEN-FREE flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon fresh basil sliced
1/8 cup olive oil, or as needed
Blot grated zucchini with paper towels to remove moisture.
Heat oil in a large skillet over medium-high heat.
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