Zucchini-cheese Puff

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.