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Coarsely shred zucchini and combine with salt. Place them in a strain or colander to eliminate its liquid during 30 minutes, pressing zucchinis against the colander.
Melt butter in a skillet and add onion. Allow onion to cook for 2 more minutes. Add kernels, parsley and cilantro. Cook for 2 minutes and add zucchini and wine. Lower heat and cook 5 minutes more. Remove cover and cook until liquid has evaporated. Season.
Beat eggs, add cream and combine with the vegetable mixture and cheese. Season with salt and pepper.
Preheat oven to 350°F (180°C).
Butter a rectangular or loaf pan and sprinkle crumbs on bottom and sides.
Pour mixture and bake over hot water for 1 hour. Remove from oven and wait 5 minutes before unmolding.
Serve with Tomato Sauce.
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