Ingredients:
1 1/2 lbs zucchini, shredded
1 1/2 teaspoons salt
2 teaspoons vegetable oil
1 small yellow onions, chopped
4 eggs, lightly beaten
1/2 cup ricotta cheese
3 ounces shredded cheddar cheese or 3 ounces mozzarella cheese
1/2 cup fine dry breadcrumbs
2 tablespoons chopped parsley
1 tablespoon minced basil or 1 teaspoon dried basil, crumbled
1/4 teaspoon black pepper
Directions:
In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
Press the zucchini with a wooden spoon to extract the liquid.
Heat the oil in a heavy 10-inch skillet over moderate heat.
Saute the onion until soft, about 5 minutes.
Preheat the oven to 350 F.
In a large bowl, mix the eggs and ricotta.
Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
*At this point the mixture can be stored.
Refrigerate in the tightly covered casserole for up to 12 hours.
oBake, uncovered, until the center is set, 45 to 55 minutes.
The mixture will rise slightly.
Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
Serves 4.
Enjoy!
oServing later:.
Preheat the oven to 350PF.
Proceed as above with baking except bake 60 to 70 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.