I get bored with vegetables at this time of year. It can be challenging to come up with different things to do with vegetables that don’t involve a lot of added fat.
I love this dish. It is actually better the next day. Make a good amount of it so you can enjoy for lunches during the week. Serve with simply roasted chicken or fish.
2 lbs. zucchini trimmed and grated by hand or with a food processor
1/2 teaspoon kosher salt plus additional to taste
1 tablespoon olive oil
1 large onion, finely chopped
2 large cloves garlic, minced
2 tablespoons chopped fresh parsley or 1 tablespoon dried
1 teaspoon dried basil
1/2 teaspoon black pepper
2 eggs, beaten
1/3 cup grated parmesan cheese
1) Grate the zucchini and place int a colander. Sprinkle with 1/2 teaspoon salt and allow to drain for 10 minutes. Squeeze any excess moisture out of the zucchini.
2) Coat a 9 x 13″ baking dish with cooking spray. Preheat the oven to 350′.
3) Add the olive oil to a large skillet and place over medium-high heat. Once the pan is hot, add chopped onion. Cook for 7-8 minutes or until onions are translucent. Add the garlic and cook another minute. Add the drained zucchini. Cook for 4-5 minutes. Add the parsley, basil and pepper. Taste the mixture. Add additional salt to your taste if necessary.
4) Pour the zucchini mixture into the prepared baking dish. Pour the beaten eggs over the zucchini. Mix well and smooth out the top. Sprinkle the top with parmesan cheese. Bake for 25-30 minutes. Serve hot or cold. Cut into squares. Makes about 12- 3″ squares. Serves 6.