Carlo Luigi Mazza, Genova
(Yield: 6 servings)
½ cup milk
2 cups breadcrumbs (extra for pan)
½ cup extra-virgin olive oil
10 medium zucchini
(cut into ⅛-inch rounds)
4 eggs
¾ cup grated Romano cheese
2 garlic cloves (minced)
¼ cup each basil and parsley (chopped fine)
1 teaspoon each salt and freshly ground pepper
1. Warm milk in small saucepan (do not boil). Add breadcrumbs, remove from heat. Mix well, and set aside.
2.Warm oil in skillet over medium heat, fry zucchini rounds for approx. 1 minute per side, making sure not to overcook. Set aside to cool completely.
3.In large bowl, beat eggs until fluffed. Add cooled zucchini, breadcrumb mixture, cheese, garlic, basil, parsley, salt and pepper. Mix until combined. Set aside.
4.Grease loaf pan. Add enough breadcrumbs to line bottom and sides. Pour in zucchini mixture, packing evenly, and top with more breadcrumbs.
5.Bake in oven preheated to 350°F for approx. 1½ hours or until an inserted toothpick comes out clean.
6.Remove from oven and let sit for approx. 30 minutes before slicing.
Serve as a replacement for bread with soup.