Saturday, January 22, 2005

Gertrude Riggs' Zucchini

Courtesy of Patrice Warto

4 large or 7-8 zucchini
1 bunch green onions, sliced
1 small yellow onion, chopped
1/2 bunch fresh parsley
2 cloves garlic, chopped

Melt 1/2 cup butter and add 1/4 cup olive oil. Thinly slice zucchini, add salt and pepper, and cover, steaming until tender.

Remove cover and fry for a few minutes, stirring and watching constantly.

Remove from heat and add 7 eggs, well-beaten. Mix well.

Add 1/2 cup greated cheese.

Put into a pie dish and bake at 350 until soft.

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