Recipe for Zucchini Pudding


1 onion; medium, minced
1 olive oil
3 1/2 lb zucchini; green or yellow
1 carrot; small, peeled & grated or
3 basil leaves; fresh,shredded or- basil;
1 tablespoon parsley,italian; coarsely chopped salt pep
4 tablespoon parmesan; freshly ground(opt)
2 eggs; slightly beaten
1/2 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

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