Yield: 1 servings
|1 \N||Onion; medium, minced|
|\N \N||Olive oil|
|3½ pounds||Zucchini;green or yellow|
|1 \N||Carrot;small, peeled & grated or finely chopped|
|3 \N||Basil leaves;fresh,shredded OR- Basil; dried|
|1 tablespoon||Parsley,Italian;coarsely chopped salt pepper, freshly ground|
|4 tablespoons||Parmesan;freshly ground(opt)|
|2 \N||Eggs;slightly beaten|
|½ cup||Bread crumbs; fine, dry|
Sformato di Zucchini
In a large pot over low heat, cook the onion with 3 Tbsp of oil.
Trim zucchini at both ends and wash thoroughly. Dice and add to onion. Add carrot, basil, parsley, salt and pepper; cook over low heat, covered for 30 minutes to 1 hour, stirring occasionally.
(Cooking time depends on freshness of zucchini.) If it becomes necessary, add a tablespoons of water and continue to cook, stirring until excess moisture has evaporated.
Remove from heat, add the cheese and stir to combine. After mixture has cooked a bit, add the eggs and eggs and stir vigorously.
Pour into an oiled oven-proof dish sprinkled with bread crumbs and oil and bake in a 450F oven for 20 to 30 minutes or until top is nice and brown. SERVES: 6-8
Source:_The Classic Cuisine of the Italian Jews_