Originally from The Moosewood Cookbook but I changed to fit our families taste and make GF.
4 cups shredded zucchini
1 cup feta crumbled (fresh from my farmer)
3 eggs separated
3/4 tsp. basil
1/3 cup caramelized onions (I do these in bulk in my crockpot and freeze for later use)
1/3 cup Pamela's Baking Mix
salt and pepper
butter for cooking
Lightly salt the grated zucchini and let it sit in a colander for 15 minutes.
Beat the egg whites to form soft peaks.
Mix together the egg yolks, basil, onions, feta, baking mix, salt and pepper.
Rinse the zucchini, squeeze out the excess moisture, and add to the rest of the ingredients.
Fold in the egg whites.
Cook over medium heat in butter until browned on both sides.