Side dish - Appetizer - Vegetarian
1 lb zucchini, cleaned and thinly sliced
2 cloves garlic, finely minced
1 onion, finely minced
3 tbsp chopped parsley
2 tbsp extra virgin olive oil
1 tsp thyme (or marjoram or basil)
3 tbsp parmigiano, grated
2 tbsp breadcrumbs, real Italian ones: NO seasonings, just plain (plus more for pan)
In a non-stick skillet on medium-high heat, warm the olive oil and sautee garlic onion and parsley for about 2 minutes; add zucchini, salt and thyme and mix well to combine. Add 3 tbsp of warm water , cover with lid, lower heat to medium-low and cook for about 20 minutes. Set aside and let cool down.
Butter a 9-10" baking pan and dust it with breadcrumbs. Preheat oven to 380 degrees.
In a bowl combine eggs with cheese, breadcrumbs and zucchini; mix well and pour the mixture into the baking pan.
Bake on central rack for about 20 minutes.
Serve hot, at room temperature or cold. It can be part of a mixed appetizer, entree or side dish.
This recipe serves 4-6
- Instead of water, you can use broth
- You can add chopped ham or prosciutto (but it will no longer be a vegetarian dish)