Zucchini Pudding

1/4 cup of flour
1/4 cup of yellow cornmeal
1 teaspoon of baking powder
1 1/2 tablespoons of olive oil
1/2 cup of finely chopped white or yellow onion
3/4 pound of zucchini cut into a small dice
1/2 teaspoon of dried thyme
1/2 teaspoon of salt
1/8 teaspoon of crushed red pepper (a wee bit more if your are adventurous)
2 large eggs
1/2 cup of milk
1/2 cup of plain yogurt
1/2 cup of shredded cheddar cheese

Preheat the oven to 350 degrees F.

Grease a square 8-inch baking dish.

In a small bowl mix the flour, the cornmeal, and the baking powder. Set this aside.

Heat the oil in a large skillet over medium heat and cook the onion until they are softened.

Add the zucchini, the thyme, the salt, and the crushed red pepper. Cook, stirring often, until the zucchini is tender crisp.

Reserve the cooked zucchini in the pan removed from the heat.

Beat the egg in a large bowl until it is blended. Beat in the milk, the sour cream, and 1/4 cup of the shredded cheese.

Add the dry ingredients to the the egg-cheese mixture. Mix well.

Add the egg-flour mixture to the zucchini mixture. Mix well.

Transfer everything to the baking dish. Sprinkle the top with the remaining 1/4 cup of shredded cheese.

Bake until the pudding is set and a tester inserted into the center comes out clean. The baking may take 30 to 35 minutes.

Cut the finished pudding into squares and serve with a nice salad.