You will need:
3 zucchini ( I used a seven inch piece that was tapered but started out about 3.75 inches wide )
1 large onion
3 rashers of bacon
1/2 cup olive oil
3/4 cup flour
1 tsp. baking powder
1/2 cup smoked salmon ( optional but suggested )
1/2 cup cottage cheese
3/4 Parmesan cheese, grated
salt and paper to taste
Combine the salt & pepper, flour and baking powder.
Finely chop the onion and the bacon. If you adore bacon, frying it first and adding the cooked bacon and the liquid fat into the mix would probably be a first choice. If you do this, reduce the amount of olive oil by the amount of your cooled, liquid bacon fat.
Squeeze out the extra moisture from the zucchini and add it to the egg mixture. If the zucchini are young squeezing out the zucchini and saving the liquid for the mix is a good idea. Simply place a bowl under the sieve. Older zucchini have less liquid and you may not get more than a few tablespoons.
Combine the egg mixture, dry ingredients, onions, bacon and grated zucchini and stir together well. Transfer to the greased pan.
There was a little smoked salmon in the fridge and it was time to use it up. The challenge is that I am the only one in the house who likes salmon so I placed it on only one side and left the other side salmon free. If that is not an issue in your house, mixing the salmon throughout the entire bake is a better choice. I placed half the mixture in the glass form, sprinkled the salmon, and filled the last half of the mixture into the pan. Bake for 50 minutes and test the middle when taking from the oven. If it is still jiggling return and bake for another 10-15 minutes.
This dish, with salmon, is actually better the second day, after the flavours have mixed and mingled. It can be served at room temperature or warmed up again. Combine with any variety of fresh vegetables or salad and enjoy!