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add to shopping list 5 zucchini (about 1 1/4 pounds), grated 1 cup finely chopped red onion 1 1/2 teaspoon salt 1 cup chopped fresh Italian parsley 1 cup freshly grated pecorino Romano cheese (about 3 ounces) 1 cup (scant) toasted whole wheat breadcrumbs 2 large eggs, lig [...]
Read the recipe at epicurious.com
