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!
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
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.
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