I will take a picture next time I make it. My son has decided he loves this now that I found gluten free Panko (Ian’s makes a version, as well as Kikkoman, which is more difficult to find, at least in our neck of the woods). Originally, my aunt made this, I think from a recipe in the newspaper. I have since made it gluten and dairy free. It’s great in the summertime with zucchini fresh from the garden.
2 c. shredded zucchini
1 tsp. sea salt
1 egg, beaten
1/8 tsp. black pepper
1 c. gluten free Panko (original recipe said Ritz crackers) – divided
1 c. So Delicious coconut milk
4 Tbs. soy-free Earth Balance
Mix together zucchini, milk, 1/2 c. Panko, beaten egg, 2 Tbs. Earth Balance (in small pieces), and salt & pepper. Place in greased baking dish and cover with remaining Panko. Dot with remaining Earth Balance. Bake at 350F for 45 minutes.