My grandmother made this dish for me when I was a kid. If you knew her, you would understand why this was totally out of character for her.
She was the iconic Southern Grandmother. Her table was laden with artery-hardening comfort food – biscuits, fried chicken, gravy, home-canned green beans made with fat back, mashed potatoes swimming in butter, gooey mac’n’cheese… anything that tasted good, and was bad for you.
This recipe, using fresh vegetables and protein rich eggs, is both delicious and nutritious. It can be served as a meatless topping for spaghetti or as a side dish. Now that I am trying harder to eat better, this was the perfect recipe to add back into my repertoire.
I love cooking up a big batch and eating as a meal by itself, even without the pasta.
This recipes makes about four cups of veggies, enough for two as an entrée or about 4 servings if paired with spaghetti or as a side dish. You can also substitute spaghetti squash for the carb heavy pasta.
1 Tablespoon extra virgin olive oil
3 cups zucchini, shredded
1 medium onion, chopped
1 medium tomato, chopped
1 clove garlic, minced (I use 2 because I love garlic)
1 large egg, beaten
salt and pepper, to taste
2 Tablespoons Parmesan cheese
8 ounces spaghetti, cooked (optional)
Sauté zucchini, onions and garlic in oil, until onions begin to caramelize; add tomato and cook an additional minute. Stir in beaten egg and cook until set. Stir in cheese, season with salt and pepper.
Serve over hot spaghetti and sprinkle with additional Parmesan.
Note: My peeps gifted me with a mandoline slicer last Christmas, and I have been julienne crazy. Instead of shredding the zucchini, try cutting into thin strips, or dice it into large chunks. This recipe can easily be doubled for larger families.
Linking up with Rachel’s Mouthwatering Monday