Corn and Zucchini Casserole

Ingredients
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 3 cups zucchini, thinly sliced
– 2 cups corn kernels (fresh or frozen)
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 large eggs
– 1 cup milk
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley (optional)

Preparation

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