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5.0 from 3 votes

Zucchine Cacio e Uova (Zucchini with Egg and Cheese)

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

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

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

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.
  4. Serve with some crusty bread. If you're a cheese maven like myself, you can sprinkle some additional pecorino on top.