Zucchini pudding Recipe

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Zucchini pudding

Artist:	_	Yield:	1
Categories:	Italian, Jewish, Puddings & Custards, Vegetables, Western European, Zucchini	Rating:	0
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Ingredients:

1		Onion, medium, minced
		Olive oil
3 1/2	lbs	Zuchini, green or yellow
1		Carrot, small, peeled &
		-grated or finely chopped
3		Basil leaves, fresh, shredded
		-OR-
1	tsp	-Basil, dried
1	tbsp	Parsley, Italian, coarsely
		-chopped
1	tsp	-salt
1/4	tsp	-pepper, freshly ground
4	tbsp	Parmesan, freshly ground(opt)
2		Eggs, slightly beaten
1/2	cup	Bread crumbs, fine, dry

Procedures:

1	Sformato di zucchini in a large pot over low heat, cook the onion with 3 tbps of oil.
2	Trim zucchini at both ends and wash thoroughly.
3	Dice and add to onion.
4	Add carrot, basil, parsley, salt and pepper; cook over low heat, covered for 30 minutes to 1 hour, stirring occasionally.
5	(cooking time depends on freshness of zucchini).
6	If it becomes necessary, add a tablespoons of water and continue to cook, stirring until excess moisture has evaporated.
7	Remove from heat, add the cheese and stir to combine.
8	After mixture has cooked a bit, add the eggs and eggs and stir vigorously.
9	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.
10	Serves: 6-8