Sunday, July 23, 2017

Zucchini and Eggs (Cocozelle)

I picked this recipe up from the A Family Feast web site when looking for something to make on a Sunday morning using some of our garden zucchini and eggs. The notion of it being an old Italian home recipe appealed to me so I tried it. As the introduction to the recipe mentions, there are many variations so I took my own approach to it using the recipe as the base. This is how I made it.

Serving size: 3-4 people

1 tablespoon butter
2 tablespoons extra virgin olive oil, divided
1 large red onion, diced
kosher salt
freshly ground black pepper
2 cloves of garlic, sliced thin
3-4 medium zucchini cut into half-inch quarter rounds
4 eggs
2-3 tablespoons whole milk

In a large sauté pan, melt butter in 1 tablespoon of the oil over medium heat and add onions, salt and pepper. Cook for about ten minutes and add garlic. Cook until onions are nice and browned and caramelized. Remove onions to a bowl.
Add the remaining 1 tablespoon of oil to the pan. Add zucchini and sauté over medium high heat for about 15-20 minutes or until well cooked, tender, and golden.
While zucchini is cooking, mix eggs well with milk and set aside.
Once zucchini finishes cooking, add onions back into the pan, reduce heat to medium and pour in the egg mixture.
Turn with a spatula or wooden spoon and cook just until the eggs are scrambled. This should take only a minute or two.
Taste for salt and pepper and serve immediately.


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