Here's a non-zoodle recipe for those of you with an unmanageable zucchini crop. I made this twice already, once as hors d'oeuvres for a party and once just because. You can even eat it for lunch, like quiche. (I can't remember where I found this recipe, but when I Google it, I get tons of hits from all over, so I don't think it's a terribly proprietary formula.)
Zucchini Cheese Squares
3 cups shredded zucchini
2 teaspoons salt
1½ cups flour
1 tablespoon baking powder
1 medium onion, diced
2 cups grated Cheddar cheese
2 teaspoons thyme leaves
1 teaspoon freshly ground black pepper
½ cup vegetable oil
3 large eggs
Preheat the oven to 350°. Lightly grease a 7" x 11" baking dish. (I have never heard of this size dish, so I used my 9" square brownie pan.)
Combine the zucchini and salt in a colander and toss to mix. Set aside in the sink to drain for 30 minutes. Squeeze out the excess water.
Combine the flour and baking powder in a medium bowl. Add the zucchini, onion, cheese, thyme, and pepper. (I didn't have fresh thyme, so I used about 2 teaspoons dried Italian seasoning blend in place of the thyme and the pepper.) Mix well with a big fork, breaking up any clumps of zucchini.
Whisk together the oil and eggs in a glass measuring cup. Pour into the zucchini mixture and mix well. Spread evenly in the baking dish.
Bake until golden, about 35 minutes. Let cool on a wire rack for 5 minutes, then cut into squares. Serve warm or at room temperature.