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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This dish was titled 'zucchini bread' by my father who thinks Pavarotti is pronounced Pravalatti. I'm no professional but I think 5 eggs to one cup of flower makes this a fritatta or some other egg thing. Regardless, it tastes great! Ingredients:
3 cups thinly sliced and quartered zucchini (remove seeds if using larger zucchini.) |
1 cup flour |
3/4 cup finely diced vidalia onion |
1/2 cup oil (i used 1/4 cup extra virgin, and 1/4 cup pure soy) |
5 ounces shaved asiago cheese |
3 ounces grated parmesan cheese |
2 -3 garlic cloves, minced |
1/2 cup coarsely chopped fresh parsley |
1/4 cup chopped fresh sweet basil |
1/2 tablespoon chicken bouillon powder |
1 teaspoon baking powder |
5 large eggs |
Directions:
1. Slice zucchini and lightly salt. allow to sweat covered over night, or at for at least a few hours especially if it's a good hot day.).
2. Remove seeds, quarter zucchini and place in a large bowl.
3. Add remaining ingredients except for the flour and egss and stir/toss.
4. Add flour and stir/toss.
5. In a separate bowl lightly beat eggs 20-30 times with a fork.
6. Gently incorporate eggs into mixture.
7. Pour mixture into a lightly buttered/greased 9x12 metal pan.
8. Bake for 55-60 minutes in a preheated 300°F oven (only open the oven once after putting the pan inches open after about 45 minutes to gauge remaining time- dish should be nicely browned on top with formed edges).
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