Last summer’s weather was so poor in Ireland that all I managed to harvest from my garden was a total of 4 zucchini out of 6 plants. A most disappointing result for a zucchini’s lover like me.
I cook them in many different ways and here’s my favorite recipe.
4 medium zucchini
Half an onion
30grm grated parmesan
Chopped mint leaves or fresh origano or parsely
Salt and pepper
Finely slice the onion and zucchini and fry-pan them in two spoonful of olive oil for 10 to 15min. Season with salt and pepper.
Beat the eggs in a bowl and to it add the cooked vegetables, the breadcrumbs and the grated parmesan mixed together (but keep a handful aside to sprinkle over the tart). Finish by adding the chopped herbs and a pinch of grated nutmeg. The resulting mix should not be too runny, if so add some more breadcrumbs.
Butter an oven dish and pour in the mixture. Sprinkle over the remaining breadcrumbs and parmesan.
Bake in the oven, gas mark 4, 170C for 40min.
Eat hot or cold.
Warning! Don’t sip too much wine while cooking or you’ll end up like the Young Cook in the Kitchen in this delightful painting by Bail Joseph (1862 – 1921).