Zucchini Pudding Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, medium, minced
Olive oil,
3 1/2 lbs: Zucchini, 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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp