A delightful and easy-to-make appetizer featuring a medley of vegetables and cheeses, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Grate the zucchini and carrots, then squeeze out excess moisture using a clean kitchen towel.
Removing moisture prevents the mixture from becoming too soggy.
In a large mixing bowl, combine the eggs, grated parmesan cheese, shredded cheddar cheese, chopped parsley, and minced garlic.
Mix thoroughly to ensure even distribution of ingredients.
In a separate bowl, mix the flour, baking powder, seasoning salt, and dried oregano.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the texture light.
Stir in the melted butter until fully incorporated.
Ensure the butter is not too hot to avoid cooking the eggs.
Spread the mixture evenly into a greased baking dish.
Use a spatula to level the surface for even baking.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
Check doneness by inserting a toothpick; it should come out clean.
Let the dish cool slightly before cutting into squares.
Cooling makes it easier to cut neat squares.
Serve warm, at room temperature, or chilled as desired.
Pair with a dipping sauce for added flavor.
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