Zucchine cacio e uova (Zucchini with Egg and Cheese)

Zucchine cacio e uova (Zucchini with Egg and Cheese)

Zucchini and eggs were meant for each other. They are found together in a whole assortment of Italian dishes, perhaps most notably as a frittata. Zucchini cacio e uova is another example of this pairing, where the zucchini rather than the eggs star.  Zucchini is sautéed with onion and perhaps a bit of tomato until tender. Then, just before serving, they are bathed in a mixture of grated cheese and beaten egg (cacio e uova) until the zucchini is napped in a creamy ‘sauce’. The ingredients are much the same as for a zucchini frittata, and yet here they yield a very different dish, perfect as a substantial side for roasted or grilled meats, or as a vegetarian main course for a light lunch or supper.

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
Read the whole recipe on Memorie di Angelina