Recipe - Zucchini Pudding

1 Onion; medium, minced
Olive oil
3 One half pound Zucchini;green or yellow
1 Carrot;small, peeled &
grated or finely chopped
3 Basil leaves;fresh,shredded
OR
1 teaspoon Basil; dried
1 tablespoon Parsley,Italian;coarsely
chopped
1 teaspoon salt
One fourth teaspoon pepper, freshly ground
4 tablespoon Parmesan;freshly ground(opt)
2 Eggs;slightly beaten
One half cup Bread crumbs; fine, dry

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
ovenproof 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: 68