Zucchini pudding
Yield: 1 Servings
Ingredients:
- 1 Onion; medium minced Olive oil
- 3 1/2 lb Zucchini;green or yellow
- 1 Carrot;small peeled & -grated or finely chopped
- 3 Basil leaves;fresh shredded -OR-
- 1 ts -Basil; dried
- 1 tb Parsley Italian;coarsely -chopped
- 1 ts -salt
- 1/4 ts -pepper freshly ground
- 4 tb Parmesan;freshly ground(opt)
- 2 Eggs;slightly beaten
- 1/2 c Bread crumbs; fine
Instructions:
dry 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
