Crusted Zucchini Bread

18 tsp Cheese (Grated) - Parmesan Cheese - Kraft 100%
0.75 cup Flour - Gold medal all purpose flour
.25 tsp Pepper, black
6 serving Great Value Sliced Sharp cheddar Cheese, 1 slice
2 serving Egg whole - medium per egg
5 serving Fresh Zucchini small (4.2 oz) (by KALPASHE)

Preheat oven 450. Line baking sheet with parchment paper. Spray with cooking spray. Add shredded zucchini to bowl and let sit for 10-15 minutes. drain excess water from bowl. Use a tea towel or several sturdy paper towels add 1/2 cup of zucchini at a time and wring dry. When finished, you should have about 2 1/2 cups of zucchini remaining. It is OK if the zucchini is still damp. Add in eggs, flour, Parmesan cheese, pepper and 1/2 tsp Italian seasoning, optional. Mix until all ingredients are thoroughly combined. Divide zucchini batter evenly into 6 servings. Place on prepared baking sheet. Form into 6 - 4x4 squares about 1/4" thick. Bake in oven for 15 minutes until surface turns light brown. Using spatula, gently turn squares over and cook an additional 10 minutes. Remove from oven. Turn over again. The top side should be crispy. The under side will be softer. Place a thick slice of cheese on each square...place under broiler until cheese is melted. Remove from oven and serve. NOTE: These can be FROZEN OR REFRIGERATED.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user DONNA2560.