| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Italian, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; medium, minced |
|
|
Olive oil |
| 3 1/2 |
lb |
Zucchini;green or yellow |
| 1 |
|
Carrot;small, peeled & grated or finely chopped |
| 3 |
|
Basil leaves;fresh,shredded OR- Basil; dried |
| 1 |
tb |
Parsley,Italian;coarsely chopped salt pepper, freshly ground |
| 4 |
tb |
Parmesan;freshly ground(opt) |
| 2 |
|
Eggs;slightly beaten |
| 1/2 |
c |
Bread crumbs; fine, dry |
INSTRUCTIONS
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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