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3 tablespoons olive oil
4 cloves garlic, chopped
2 medium yellow onions, chopped
2 pounds zucchini, cut into 3/4-inch cubes
2 1/2 pounds tomatoes, peeled, seeded and chopped (or the equivalent of canned
   diced tomatoes, about 1 large and 1 small can)
1/2 teaspoon sugar or to taste
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
2 eggs, lightly beaten

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and
cook until soft, about 7 minutes. Stir in the zucchini, tomatoes, sugar, salt and pepper.
After about 5 minutes, add 1/4 cup water and simmer, stirring often, mashing down on
the vegetables as they soften. (A potato masher is useful.) Add more water if it cooks
out before the vegetables are soft.

2. When the vegetables are done and the mixture resembles a chunky puree, taste and
adjust the seasoning if necessary. Add the eggs, stirring quickly to incorporate, and
remove from heat. Yield: 6 to 8 servings.

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