Ingredients:
3 1/2 cups zucchini, shredded ( I used the food processor)
4 tablespoons olive oil
1 onions, chopped fine
2 garlic cloves, minced
1 tablespoon vinegar
1/2 teaspoon sugar
5 eggs, beaten
1/4 cup breadcrumbs
salt & pepper
1 dash Tabasco sauce ( I did several dashes…)
1/2 teaspoon oregano ( I skipped the oregano…I don’t know why)
1/2 teaspoon sage
2 cups cheddar cheese, shredded ( also works well with Swiss cheese)
2 tablespoons parmesan cheese, grated
2 tablespoons fresh parsley, chopped fine
Directions:
Preheat oven at 325 degrees.
Place shredded zucchni in a large colander and sprinkle with 1 tbls salt. Let drain for 30 minutes. Remove zucchini from colander and pat dry with paper towels.
In a skillet over medium heat, saute in olive oil onion, zucchini and garlic until onion is clear. Turn off heat, then stir in vinegar and sugar. Let cool.
In a bowl, whip eggs. Add the remainder of ingredients and mix well.
Pour mixture in 9×11 greased pan. Bake at 325 degrees for 30 to 35 minutes or until top is set. Allow to cool in the pan, then cut into 2 inch squares. Serve cold or warm.
**I don’t know, if it was my oven — but it took closer to 45 minutes for it too set.
Servings: 15
Time preparation: 30 min.
Time total: 90 min.