Really tasty… a little fiddly… but very flavourful…
1.2kg zucchini, medium size
1 onion, medium, thinly sliced
5 tbsp evoo
2 slices bread, crust removed
1/4 cup milk
3 tbsp finely chopped parsley
1 tbsp finely chopped marjoram
2 eggs, lightly beaten
2 tbsp grated parmesan
4 tbsp breadcrumbs
salt & pepper
Preheat oven to 200c.
Wash the zucchini well and cut into matchsitcks a half-centimetre thick.
Place into a colander and sprinkle with 3 good pinches salt and toss well.
Set aside 15 mins.
Wash zucchini well and dry.
Saute the onion with 2 tablespoons of the evoo till softened.
Add the zucchini and cook for 15 mins on moderate flame, stirring frequently.
Meanwhile, moisten the bread with milk and cut into cubes.
Remove the zucchini from the heat and add the brfead, parlsey, marjoram, eggss, parmesan, salt and pepper.
Oil the base and sides o a 22cm pie dish with half the remaining oil.
Sprinkle half the breadcrumbs over all oiled surfaces.
Fill the pie dish with the zucchini.
Mix the remaining oil and breadcrumbs together and sprinkle over the top of the zucchini.
Bake for 30-40 mins till golden.