Photo by shombolar
shombolar's Notes:
Expand5 zucchini Ask a question about this ingredient
1 onion Ask a question about this ingredient
4 eggs Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
1/4 pound smoked provolone Ask a question about this ingredient
1 mozzarella Ask a question about this ingredient
3 tablespoons parmesan cheese, grated Ask a question about this ingredient
a few leaves of basil Ask a question about this ingredient
oregano Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
2 tablespoons breadcrumbs Ask a question about this ingredient
Wash and slice the zucchini. Chop the onion with an herb chopper.
Ask a question about this stepPut some oil to cover the bottom of a pot and brown the onion for a few minutes.
Ask a question about this stepAdd the zucchini to the pot, lower the heat and let cook for about 30 minutes. Try to keep the lid on, unless you wanna be sure every once in a while that the zucchini don't get stuck to the bottom of the pot. When they look crunchy but cooked add some oregano and put away from fire. Let it cool down, if possible, for about an hour.
Ask a question about this stepWash the basil leaves, cut in dice the smoked provolone and chop the mozzarella.
Ask a question about this stepWhip the eggs in a big bowl. In the meantime pre-heat the oven at 350 degrees. Add the zucchini and part of the parmesan cheese to the eggs, salt and pepper. Add provolone and mozzarella to the mix. The mix should be soft, if it results too hard you can add a little bit of milk.
Ask a question about this stepPut a layer of this "batter" in the baking pan, then add a layer of basil leaves (covering about 1/2 of the surface). Add another layer. When on top of the pan finish with the other parmesan and breadcrumbs.
Ask a question about this stepCook for about 30 minutes, until a nice little crust will form on top. Serve warm. If you have leftovers don't worry, it's delicious at room temperature, too.
Ask a question about this stepSounds amazing! Yummmmmm. The smoked provolone is a brilliant touch! ;o)
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Thank you Antonia.
In my opinion the smoked provolone is delicious, and it gives a definite taste that goes very well with zucchini and basil and "soften" the "gaminess" of the egg.