3 pounds zucchini, cubed
5 tablespoons unsalted butter,
1 large onion, chopped
4 garlic cloves, minced
2 eggs, beaten
1/2 cup freshly grated Parmesan
1/2 cup fresh white bread crumbs
1/4 cup chopped fresh basil
leaves, packed
salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C).
Place zucchini in a pot with about 1 inch of water. Bring to a boil,
and cook until tender but still firm, about 10 minutes. Drain zucchini
and transfer to a large bowl. Mash with a fork, then transfer to a fine
mesh strainer or sieve, pressing to release excess water. Return to
mixing bowl.
Melt 4 tablespoons butter in a large skillet over medium-high heat.
Add onion and garlic, and cook until lightly browned being careful
not to burn the garlic. Remove from heat, stir into the zucchini. Mix
in the eggs, Parmesan cheese, bread crumbs, and basil. Season
with salt and pepper.
Butter an 8 inch square baking dish with remaining butter. Pour the
zucchini mixture into the dish, and spread evenly. Bake in the
preheated oven until firm in the center and lightly browned on top,
about 45 minutes. Allow to cool, cut into squares, and serve.

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