Gagoots!! (Zucchini in Italian)

What to do with all that zucchini when it comes in?  One of our favorite dishes handed down from Mom and prominently features one of the staples of Italian peasant food - gagoots, which is the Americanized version of the pronunciation of the Italian word for summer squash,  cucuzza.  Enough with the word derivation trivia, on to the dish!

Gagootsile
2 zucchini,  sliced thin
2 cloves garlic, minced
2 eggs, beaten
1 handful grated Parmesan cheese
1 Tbs butter
2 Tbs  olive oil
Fresh ground pepper

We start by melting the butter in the olive oil over medium heat and add the garlic.  Saute for a minute and then add the gagoots.

Saute for about 25-30 minutes, or until the zucchini breaks down.  I like to get a little carmelization on the zucchini - it adds to the sweetness.

In a separate bowl, add the Parmesan cheese to the eggs with a few turns of the pepper grinder and beat.

Next, pour the egg mixture over the zucchini and stir until the eggs firm up.

That's all there is to it.  A very simple dish made better by homegrown gagoots, and you can eat it at any meal.   Now Mangia!