Zucchini pudding
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; medium, minced | |
| Olive oil | ||
| 3½ | pounds | Zucchini;green or yellow |
| 1 | Carrot;small, peeled & grated or finely chopped | |
| 3 | Basil leaves;fresh,shredded OR- Basil; dried | |
| 1 | tablespoon | Parsley,Italian;coarsely chopped salt pepper, freshly ground |
| 4 | tablespoons | Parmesan;freshly ground(opt) |
| 2 | Eggs;slightly beaten | |
| ½ | cup | Bread crumbs; fine, dry |
Directions
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_