Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 375 degrees. grease an 8 inch square pan. steam the zucchini until tender, about 10 minutes. transfer to a large bowl and mash coarsely with a fork. sppon zucchini into a sieve and drain well, pressing down to release excess water. place the drained zucchini in a large bowl. melt butter in a large skillet over medium heat. add the onion and garlic. saute until light brown. add the onion mixture to the zucchini. add eggs, 1/2 c parmesan, basil and bread crumbs. stir to blend well. season with salt and pepper. transfer the mixture to the greased baking pan and bake in the oven until firm in the center and brown on top, about 45 minutes.

Target recipe: heat oven to 400°f. grease two 10-oz. custard cups or individual baking dishes. in 8-inch skillet over medium low heat, sauté zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly. in medium bowl, beat eggs, half-and-half and seasonings until combined. stir in zucchini mixture. pour into prepared custard cups or baking dishes. sprinkle with cheeses. bake, uncovered, at 400°f for 14 to 17 minutes or until top is puffy and light golden brown. let stand 5 minutes before serving.