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Zucchini pudding
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| Artist: |
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| Categories: |
Italian, Jewish, Puddings & Custards, Vegetables, Western European, Zucchini |
| Yield: |
1 |
| 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 |
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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 |
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