Zucchine Cacio e Uova (Zucchini with Egg and Cheese)

Name: Zucchine Cacio e Uova (Zucchini with Egg and Cheese)
Total time: 30 min
Yield: 1 serving
Ingredients: 1 medium onion; olive oil; 6 zucchini; A few spoonfuls of puréed tomato; salt and pepper; 2-3 eggs; 50 g 2 oz grated pecorino romano cheese; A few basil leaves

User Reviews

5.0

3 reviews

Excellent

Total Time
30 mins
Course
Side Dish, Main Course
Cuisine
Italian, American, International

Zucchine Cacio e Uova (Zucchini with Egg and Cheese)

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

1 medium onion finely chopped
olive oil
6 zucchini sliced into rounds
A few spoonfuls of puréed tomato optional
salt and pepper
2-3 eggs
50 g 2 oz grated pecorino romano cheese
A few basil leaves shredded, or a few sprigs of parsley, finely chopped

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Instructions

Sauté the chopped onion in a generous amount of olive oil until translucent, being careful not to let them brown. (Here's a tip: a pinch of salt and a tablespoon or so of water helps to soften the onion and prevent the browning.)
Add the sliced zucchini and (if you want) a bit of pureed tomato, season with salt and pepper, mix well and cover, allowing the zucchine to stew, stirring occasionally, about 10 min, or until tender. Add a bit of water if things get too dry.
Finally, uncover the pan and turn off the heat. Add the eggs, which you will have beaten in a bowl together with grated pecorino and chopped basil or parsley, to the pan. Fold the egg mixture gingerly into the zucchini slices, until the eggs have formed a creamy sauce that clings to the zucchini.
Serve with some crusty bread. If you're a cheese maven like myself, you can sprinkle some additional pecorino on top.