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1
Mix shredded zucchini with salt in a large bowl.
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2
Let stand about 30 minutes, until zucchini is limp and liquid has drained from it.
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3
Rinse zucchini well, and drain, squeazing out as much water as posibble.
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4
Meanwhile, pour 2 tbsp.
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5
of olive oil into an 8-10 inch frying pan on medium high heat.
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6
Add onion and cook, till limp and lightly browned, stirring occasionally, about 10 min.
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7
and set aside.
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8
In large bowl, stir flour with baking powder.
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9
In seperate bowl,whisk together eggs, milk, remaining oil,cheese, garlic, basil and pepper until blended.
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10
Add zucchini and onion and mix well.
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11
Stir zucchini mixture into flour mixture just till evenly moistened.
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12
Butter and flour madelaine pans (make sure well greased!)
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13
Spoon batter into pans, filling to rims.
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14
Bake in 400 degrees F oven until puffed and lightly browned, about 15 to 18 minutes.
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15
Cool about 5 minutes, then invert pans to remove madeleines, using a spatula to gently loosen them, if necessary.
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16
(If you have only 1 pan, wash, dry, butter and flour it again before baking the next batch.)
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17
Serve madelaines hot or at room temperature.
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18
If made ahead, let cool, then wrap airtight and chill, up to 24 hours, or freeze to store longer.
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19
To reheat, lay madeleines (thawed if frozen) in a single layer on a baking sheet, and place in a 350 degrees F oven until warm in centers, about 5 minutes.
