Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Parmesan Loaf
Ingredients
- ⅓ cup olive oil, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- ⅓ cup milk
- 2 large eggs
- 1 cup grated Parmesan cheese (about 4 ounces)
- 2 teaspoons baking powder
- Coarse salt and ground pepper
- ½ pound (about 1 medium) zucchini, coarsely grated
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