Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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_