from www.csmonitor.com
“A sort-of soufflé that will put the abundance of summer zucchini to good use.” Serves 6- 8
3 medium zucchini 1 medium onion
2 Tbsp butter 1 Tbsp olive oil
2 Tbsp chopped fresh oregano 1/4 cup milk
4 eggs 3/4 cup dry breadcrumbs (purchased work best)
3/4 cup grated Parmesan (cow) or Romano (sheep) cheese
Preheat oven to 350°F. Grease a 2-qt baking dish. Cut ends off zucchini and cut into large pieces. With the grating disk on a food processor or medium holes on a box grater, grate zucchini. You should have roughly 6 cups. Toss grated zucchini with 1 tsp kosher salt in a colander and leave to drain at least 10 minutes.
Next, grate onion. (Or dice finely.) Heat butter and olive oil in a skillet and cook onion until it is soft and translucent but not brown. In the last few minutes of cooking, toss in 1 Tbsp of chopped oregano and stir to combine. Remove from heat.
Place zucchini on a clean tea towel, roll it up, and squeeze out moisture. Place zucchini in a large bowl, add onion and stir. Measure milk into a jug, then crack in eggs and beat together. Add to zucchini mixture and stir to combine. Add bread crumbs and remaining chopped oregano, a few grinds of black pepper and a sprinkling of kosher salt and stir to combine. Scrape mixture into prepared baking dish and bake 20 minutes. Remove from oven and sprinkle with parmesan. Bake until puffed and golden, another 10 – 15 minutes.