Yield: 8 servings
|2 pounds||Zucchini; peeled and grated|
|2 tablespoons||Vegetable oil|
|1 large||Onion; chopped (3/4 cup)|
|10 ounces||Kashkeval or Muenster cheese; grated OR 1 1/2 cups kashkeval and 1 cup Muenster, grated|
|6 larges||Eggs; lightly beaten|
|Ground black pepper; to taste|
|3 tablespoons||Chopped fresh parsley or dill; optional|
Preheat the oven to 350 degrees F. Grease an 8-inch-square or 11-by-7-inch baking pan or two 8-inch pie plates. Squeeze out any excess liquid from the zucchini. Bring the zucchini and milk to a low boil and simmer for 5 minutes. Drain.
Heat the oil in a medium skillet over medium heat. Add the onion and saute until golden, about 15 minutes. Combine the zuccini, onion, 2 cups of the cheese, the eggs, salt, pepper, sugar, and if desired, the parsley or dill.
Spoon into the prepared pan and sprinkle with the remaining ½ cup cheese.
Bake until golden brown, about 25 minutes.
Serve warm or at room temperature.
Recipe by: Gil Marks, __The World of Jewish Entertaining__ Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 28, 1998, converted by MM_Buster v2.0l.