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1 head of Cabbage, cooked until tender and finely chopped

3 Cups Zucchini, seeds scooped out, sliced

1 Cup Flour

1 small Onion, minced

1/2 Cup Parmesan Cheese, grated

2 TBSP fresh Parsley, chopped

1 TSP Salt

1 TSP Oregano

3 cloves of Garlic, minced

1/2 Cup Vegetable Oil

4 Eggs, beaten

1 1/2 Cups Cheddar Cheese, grated

Fresh Black Pepper, ground, QB


Preheat oven to 350, and grease a 9x13-inch casserole pan.


In a large bowl, whisk eggs with vegetable oil, oregano, and parsley, then season with salt and pepper.


In a separate bowl, combine flour and baking powder, and slowly whisk eggs into dry mixture. Fold in the chopped onions, garlic, zucchini, cooked cabbage, parmesan cheese and fresh parsley. Transfer mixture to greased baking dish and place in oven.


Bake for 20 minutes, or until the mixture begins to set. Sprinkle with shredded cheddar cheese and bake another 10-20 minutes, or until bubbly.


Garnish with more fresh parsley and enjoy.

Cabbage, Zucchini and Cheese Casserole

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