Zucchine cacio e uova (Zucchini with Egg and Cheese)

Name: Zucchine cacio e uova (Zucchini with Egg and Cheese)
Total time: 30 min
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; 50g (2 oz) grated pecorino romano cheese; A few basil leaves, shredded, or a few sprigs of parsley, finely chopped

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Servings: 5

Cost: $5.98 /serving

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Zucchine cacio e uova (Zucchini with Egg and Cheese)

Ingredients

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1 medium onion, finely choppedOlive oil6 zucchini, sliced into roundsA few spoonfuls of puréed tomato (optional)Salt and pepper2-3 eggs50 grams (2 oz) grated pecorino romano cheeseA few basil leaves, shredded, or a few sprigs of parsley, finely chopped

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Instructions

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Step 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.)

Step 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.

Step 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.

Step 4

Serve with some crusty bread. If you're a cheese maven like myself, you can sprinkle some additional pecorino on top.