Title: Zucchini Pudding
Categories: Jewish Italian Vegetable
Yield: 1 Servings

1		Onion; medium, minced
		Olive oil
3 1/2	lb	Zuchini;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, dry

Sformato di Zucchini

In a large pot over low heat, cook the onion with 3 Tbps 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:_The Classic Cuisine of the Italian Jews_

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