Zucchini tomato casserole -- zucchini al pomodoro
Recipe by Rosa Lanzillotti
2 pounds (900 g) zucchini
An onion, minced
1/4 cup olive oil
A pound of tomatoes, blanched, peeled, seeded, chopped, drained, and lightly
blended
(if you cannot find perfect sun-ripened tomatoes, use canned instead)
3 eggs
1 1/2 cups (75 g) freshly grated Pecorino Sardo (use Parmigiano with a little
Romano if you cannot find Sardo)
Salt and pepper
2 tablespoons minced parsley (optional)
Prep. Time → 30 min
Cook Time → 30 min
1. Wash the zucchini, trim their tips, and cut them in half lengthwise. Heat the oil in an oven dish and sauté the onion until it becomes translucent, then add the zucchini and cook, turning them repeatedly. Add the tomatoes, check seasoning, and simmer gently. In the meantime, beat the eggs with the grated cheese in a bowl; as soon as the zucchini are done, by which time the sauce will be somewhat reduced, stir in the beaten eggs. Mix gently for a few more minutes and serve steaming hot, garnishing with parsley if you want.
side dishes August 29, 2013 18:09
No one has liked this recipe.
No comments yet.