Syrian Baked Zucchini with Cheese
2 pounds zucchini, peeled and grated
1/2 cup milk
2 tablespoons vegetable oil
1 large onion, chopped
10 ounces kashkeval or muenster cheese, grated
6 large eggs, lightly beaten
1 teaspoon salt
ground black pepper to taste
3/4 teaspoon sugar
3 tablespoons chopped fresh parsley or dill, optional
Preheat the oven to 350F. Grease an 8 inch square
or 11 x 7 inch baking pan or two 8 inch pie plates.
Squeeze out any excess liquid from the zucchini.
Bring the zucchini and milk to a low boil and simmer
for 5 minutes. Drain. Heat the oil in a medium skillet
over medium heat. Add the onion and saut?until
golden, about 15 minutes. Combine the zucchini,
onion, 2 cups of the cheese, the eggs, salt, pepper,
sugar and if desired, the parsley or dill. Spoon into
the prepared pan and sprinkle with the remaining
1/2 cup cheese. Bake until golden brown, about
25 minutes. Serve warm or at room temperature.