Title: Zucchini Pudding
Categories: Italian, Vegetables
Yield: 1 Servings

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-
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

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