Zucchine Cacio e Uova (Zucchini with Egg and Cheese)
User Reviews
5
2 reviews
Excellent
-
Total Time
30 mins
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Course
Side Dish, Main Course
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Cuisine
Italian, American, International
Zucchine Cacio e Uova (Zucchini with Egg and Cheese)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 onion finely chopped, medium
- olive oil
- 6 zucchini sliced into rounds
- tomato optional, a few spoonfuls of puréed
- salt
- black pepper
- 2-3 egg
- 50 g Pecorino Romano cheese 2 oz, grated
- basil shredded, or a few sprigs of parsley, finely chopped, a few leaves
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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