Prep 20 mins
Cook 45 mins
This is wonderful served right from the oven! With a side of buttered mixed vegetables and Yeast Corn Rolls, a heavenly dinner!
- 1 1⁄2 lbs zucchini, shredded
- 1 1⁄2 teaspoons salt
- 2 teaspoons vegetable oil
- 1 small yellow onion, 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 breadcrumb
- 2 tablespoons chopped parsley
- 1 tablespoon minced basil or 1 teaspoon dried basil, crumbled
- 1⁄4 teaspoon black pepper
- 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.
- Sauté 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.
- •Bake, 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.
- •Serving later:.
- Preheat the oven to 350PF.
- Proceed as above with baking except bake 60 to 70 minutes.
I loved it. I baked mine in individual ramekins. Easy and delicious. A wonderful use for zucchini.
I followed evelyn's suggestions of adding garlic and parmesan (which I would probably have added anyway, well certainly the garlic!) and of baking this in a shallow dish with a wider surface area. The crusty part is just so delicious, that I do strongly recommend your doing this! I also made mine with the specified amount of zucchini and a generous cup and a half of baby spinach leaves which needed to be used. Just fabulous! I've made this for the ZWT2: a fabulous find! And I'll certainly be making this again, Sharon! Thanks for sharing!
This was a delicious vegetable dish. I did take a couple of liberties. I sauteed the onion in olive oil and I also added a couple of cloves of minced garlic (love it!). Used mozzarella, but I also added a fistful of parmesan to give it more of an Italian 'bite'. I strongly recommend NOT baking this in a souffle dish but in a 13 x 9 inch pyrex. A lot of liquid is released, despite the draining time (and I put a plate with weights on top of the salted zucchini to get rid of as much water as possible) and there's just not enough crust in a souffle dish. A shallower casserole dish with a wider surface area would provide more delicious crust, evaporate more liquid, and cook the center better. Definitely making this again!