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Zucchini Pudding (Sformato di Zucchini)

Source of Recipe

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List of Ingredients

1 Onion; medium, minced
Olive oil
3 1/2 # Zucchini, trimmed and diced
1 Carrot; small, peeled & grated or finely chopped
3 Basil leaves, freshly shredded
OR 1 t dry Basil
1 Italian Parsley, coarsely chopped
1 t salt
1/4 t pepper, freshly ground
4 T Parmesan, freshly grated
2 Eggs, slightly beaten
1/2 C dry Bread crumbs



Recipe

In a large pot over low heat, cook the onion with 3 Tbsp of oil.
Add zucchini 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 stir vigorously. Pour into an oiled, oven-proof dish, sprinkled with bread crumbs and bake in a 450F oven for 20 to 30 minutes or until top is nice and brown.
SERVES: 6-8