2 T. Evoo
1 medium zucchini, sliced into rounds
2 medium shallots, sliced
1 large clove garlic, finely chopped
5 oz. Spinach
6 large eggs
1/4 cup lowfat milk
1/3 cup white whole wheat flour
1/3 cup all purpose flour
1 1/2 tsp. Baking powder
1/2 tsp. Salt
1/4 tsp. Ground pepper
1 1/2 cups shredded Gouda
1/4 cup chopped fresh tarragon

2 T. Evoo 1 medium zucchini, sliced into rounds 2 medium shallots, sliced 1 large clove garlic, finely chopped 5 oz. Spinach 6 large eggs 1/4 cup lowfat milk 1/3 cup white whole wheat flour 1/3 cup all purpose flour 1 1/2 tsp. Baking powder 1/2 tsp Salt 1/4 tsp Ground pepper 1 1/2 cups shredded Gouda 1/4 cup chopped fresh tarragon

Preheat oven to 375. Coat a 9-in cake pan with cooking spray.

Heat oil in a large skillet over medium-high heat. Add zucchini and cook, stirring frequently, until soft, 4 to 6 minutes. Add shallots and garlic, Cook string frequently until fragrant, about 30 seconds. Remove from heat. Stir in half the spinach, cover and let stand until wilted, 1 to 2 minutes. Stir in the remaining spinach, cover and let stand until wilted, about 5 minutes more. Uncover and allow the mixture to cool for 10 minutes.

Meanwhile, whisk eggs and milk in a large bowl until smooth. Add whole wheat flour, all-purpose flour, baking powder, salt and pepper, whisk until no lumps remain. Stir in Gouda and tarragon. Scrape the mixture into the prepared pan and top with the vegetables, pressing them into the batter.

Bake until puffed and the edges are beginning to set, about 15 minutes. Turn the broiler to high and broil the top until it is golden brown, 2 to 3 minutes. Transfer to a wire rack and let cool for 1 hour. Serve at room temperature.