Zucchini-Cheese Puff

Sharon123's Note:

This is wonderful served right from the oven! With a side of buttered mixed vegetables and Yeast Corn Rolls, a heavenly dinner!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 ½ lbs zucchini , shredded
• 1 ½ teaspoons salt
• 2 teaspoons vegetable oil
• 1 small yellow onion , chopped
• 4 eggs , lightly beaten
• ½ cup ricotta cheese
• 3 ounces shredded cheddar cheese or 3 ounces mozzarella cheese
• ½ cup fine dry breadcrumb
• 2 tablespoons chopped parsley
• 1 tablespoon minced basil or 1 teaspoon dried basil , crumbled
• ¼ teaspoon black pepper

Directions:

1. In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
2. Press the zucchini with a wooden spoon to extract the liquid.
3. Heat the oil in a heavy 10-inch skillet over moderate heat.
4. Sauté the onion until soft, about 5 minutes.
5. Preheat the oven to 350°F.
6. In a large bowl, mix the eggs and ricotta.
7. Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
8. Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
9. *At this point the mixture can be stored.
10. Refrigerate in the tightly covered casserole for up to 12 hours.
11. •Bake, uncovered, until the center is set, 45 to 55 minutes.
12. The mixture will rise slightly.
13. Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
14. Serves 4.
15. Enjoy!
16. •Serving later:.
17. Preheat the oven to 350PF.
18. Proceed as above with baking except bake 60 to 70 minutes.

Reviews

[Moor Driver]

I loved it. I baked mine in individual ramekins. Easy and delicious. A wonderful use for zucchini.

[bluemoon downunder]

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!

[evelyn/athens]

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!