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 350°F. 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 saute 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.