Oven Baked Zucchini Fritters (Fırında Kabak Mücver)

Mücver, if you ask me, is "the" zucchini dish. It is usually fried and served with yogurt, especially garlicy yogurt on hot summer days (here is a link to  the fried version: recipe.) However, my mom always bakes mücver, because it is healthier and lighter. I devour them either way; however, baked mucver is also great the next day as a left over served cold. We have oven baked zucchini fritter as a snack for afternoon tea-time or sometimes for post-beach lunch with yogurt and dinner with salad on the side. The recipe is my mom's.



2-3 medium size zucchinis, grated (3 cups approximately), excessive water squeezed 
3 eggs
1/2 cup crumbled white cheese/ feta
1/3 or 1/4 cup fresh mint, chopped or 3 tbsp dried mint flakes
1/2 bunch parsley, chopped
1/3 cup dill, chopped
2-3 green onions, chopped
2 tsp baking powder
1/4 cup oil (sunflower, canola, corn, olive oil, etc)
~1 -  1 1/2 cups of flour
1 tbsp ground pepper or less
1 tbsp crushed pepper flakes (I think it adds a nice kick if you like spicy food)
salt (how much salt you need depends on how salty your white cheese is)

-Put all the ingredients in a bowl and mix well.
-Pour the mix in a well greased or parchment paper lined oven pan. It should be thin-ish layer, max 1- 1 1/4 inch. 
-Bake in a preheated oven at 380F for approximately an hour, until golden brown on top and a knife inserted in the middle comes out clean.
-Have I mentioned it's good with yogurt on the side.

optional: sprinkle 1/2 to 1 cup of grated cheese (mozzarella, cheddar, etc) on top 5 minutes before it's done. This is great if you will finish it all that day. Cheese tends to get really hard when you have them as left overs.