Tousled Zucchini
A recipe from one of Bert Greene's cookbooks, Bert Greene's Kitchen: A Book of Memories and Recipes. Like all his cookbooks, this book is a lot of fun, full of stories about his life and family. He describes this recipe as "a luscious herbal baked omelet." Mr. Greene uses a lot more fat in his recipes than my body can take. ;) I used only 2 tbsp. of olive oil and omitted the butter when I made this recipe; I also substituted non-fat yogurt for the cream. I'm sure Mr.Greene's original tastes a lot better, but I can eat the lower fat version more often!
- 1/4 cup olive oil
- 2 tbsp. unsalted butter
- 2 cloves minced garlic
- 1 cup chopped onion
- 8 ounces zucchini, thinly sliced
- 1 small tomato, chopped
- 2 tbsp. parsley
- 2 tsp. dried basil
- 1 tsp. dried tarragon
- 1 tbsp. red wine vinegar
- Salt and pepper to taste
- 4 eggs
- 1/4 cup heavy or whipping cream
- 1/4 cup Gruyere or Monterey Jack cheese
- 2 tbsp. grated Parmesan cheese
Pre-heat
oven to 350º F. Spray a 10 inch baking dish with olive oil (or coat it with butter if you're following the original recipe).
Heat the oil and butter in a skillet. Add the garlic, and cook over medium-low heat for 2 minutes. Add the onion, raise the heat slightly, and cook for another 2 minutes. Add the zucchini, tomato, herbs, vinegar, and salt and pepper; reduce the heat, and cook until the zucchini is slightly wilted, about 4 more minutes. Transfer the vegetable mixture to the prepared baking dish.
Beat the eggs and cream together and pour over the vegetables. Sprinkle with the cheeses and bake until golden, about 25 minutes.
Serves 4 to 6.
Heat the oil and butter in a skillet. Add the garlic, and cook over medium-low heat for 2 minutes. Add the onion, raise the heat slightly, and cook for another 2 minutes. Add the zucchini, tomato, herbs, vinegar, and salt and pepper; reduce the heat, and cook until the zucchini is slightly wilted, about 4 more minutes. Transfer the vegetable mixture to the prepared baking dish.
Beat the eggs and cream together and pour over the vegetables. Sprinkle with the cheeses and bake until golden, about 25 minutes.
Serves 4 to 6.