This is a savory pudding.

1 medium-sized zucchini, grated
1 t salt
butter for pan
4 eggs
1/2 c milk or light cream
3/4 c fine dry bread crumbs
2 T fresh, chopped oregano or 1/2 t dried, or other herb
3 T grated Parmesan
2 T butter, melted

1. Combine grated zucchini and salt and put in a bowl or colander for 30 minutes.

2. Preheat oven to 350ºF. Butter a 1-quart baking dish or a 10-inch oven-proof skillet.

3. In a mixing bowl, combine the eggs and milk and beat until well blended. Add the bread crumbs, oregano, cheese, and melted butter. Squeeze any excess moisture from the zucchini and fold into the egg mixture. Pour this into the baking dish.

4. Bake for 40 minutes, until the custard is set. Let stand for 10 minutes. Serve warm or at room temperature.