By Perre Coleman Magness, The Runaway Spoon
Serves 6- 8
3 medium zucchini
1 medium onion
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons chopped fresh oregano
1/4 cup milk
4 eggs
3/4 cup dry breadcrumbs (purchased work best)
3/4 cup grated Parmesan cheese
1. Preheat the oven to 350 degrees F. Grease a 2 quart baking dish.
2. Cut the ends off the zucchini and cut into large pieces. With the grating disk on a food processor or the medium holes on a box grater, grate the zucchini. You should have roughly 6 cups. Toss the grated zucchini with 1 teaspoon kosher salt in a colander and leave to drain for at least 10 minutes.
3. While you’ve got the grater out, grate the onion. If you prefer, you can dice it finely. Heat the butter and olive oil in a skillet and cook the onion until it is soft and translucent but not brown. In the last few minutes of cooking, toss in 1 Tablespoon of chopped oregano and stir to combine. Remove from the heat.
4. Place the zucchini on a clean tea towel, roll it up, and squeeze out the moisture. Place the zucchini in a large bowl, add the onion and stir. Measure the milk into a jug, then crack in the eggs and beat together. Add to the zucchini mixture and stir to combine. Add the bread crumbs and the remaining chopped oregano, a few grinds of black pepper and a sprinkling of kosher salt and stir to combine.
5. Scrape the mixture into the prepared baking dish and bake for 20 minutes. Remove from the oven and sprinkle the top with Parmesan. Bake until puffed and golden, another 10 – 15 minutes.
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