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 white onion, finely chopped
3/4 of a pound of medium-sized zucchini, trimmed and cut into a small dice
1/2 teaspoon of dried thyme
1/2 teaspoon of salt
1/8 teaspoon of crushed red pepper
2 large eggs
1/2 cup of milk
1/2 cup of sour cream or plain Greek yogurt
1/2 cup of shredded Monterey Jack or 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 soda. Set aside.

Heat the oil in a large skillet over medium heat, and cook the onion until they are soften. Perhaps 3 or 4 minutes.

Add the zucchini, the thyme, the salt, and the crushed pepper. Cook, stirring, until the zucchini is tender-crisp, about 3 minutes. Reserve in the pan off the heat.

Beat the eggs in a large bowl. Beat in the milk, the sour cream, and 1/4 cup of the cheese. Add the dry ingredients. Mix well. Add the zucchini mixture. Mix well.

Transfer the mixture to the baking dish. Sprinkle with the remaining 1/4 cup of cheese.

Bake until the pudding is set and a toothpick inserted in the center comes out clean, about 35 minutes.

Cut into squares and serve hot.