Zucchini Pudding
Source of Recipe
Internet
List of Ingredients
1 medium onion, minced
olive oil
3 1/2 lb zucchini, green or yellow
1 small carrot, peeled and grated or finely chopped
3 fresh basil leaves, shredded or 1 tsp dried basil
1 tbsp Italian parsley, coarsely chopped
1 tsp salt
1/4 tsp freshly ground pepper
4 tbsp parmesan; freshly ground (optional)
2 eggs; slightly beaten
1/2 cup fine, dry bread crumbs
Recipe
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.
Bake in a 450F oven for 20 to 30 minutes or until top is nice and brown.
Servings: 6-8
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