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Zucchini Pudding (Sformato di Zucchini)

Ingredients: 1 medium Onion; minced 3 1/2 Pound(s) Zucchini;green or yellow 1 small Carrot; peeled & grated 3 Basil leaves;fresh,shredded 1 Tablespoon(s) Parsley, Italian; chopped 1 Teaspoon(s) Salt 1/4 Teaspoon(s) Pepper, freshly ground 4 Tablespoon(s) Parmesan;freshly ground 2 Eggs;slightly beaten 1/2 Cup(s) Bread crumbs; fine, dry Directions: In a large pot over low heat, cook the onion with 3 Tbsp of oil. Trim zucchini at both ends and wash thoroughly. Dice and add to onion. Add carrot, basil, parsley, salt and pepper; cook over low heat, covered for 30 minutes to 1 hour, stirring occasionally. (Cooking time depends on freshness of zucchini.) If it becomes necessary, add a tablespoons of water and continue to cook, stirring until excess moisture has evaporated. Remove from heat, add the cheese and stir to combine. After mixture has cooked a bit, add the eggs and eggs and stir vigorously. Pour into an oiled oven-proof dish sprinkled with bread crumbs and oil and bake in a 450F oven for 20 to 30 minutes or until top is nice and brown. SERVES: 6-8
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