Author Notes: This is a mix between my mom's recipe and my ex colleague's one. It's one of the first dishes I learned to cook. Whenever I have friends I make this one, different friends every time of course, but sometimes they ask for it. I am from Italy and these are regular ingredients there. They are more expensive here, and they taste very different (especially the basil), but overall it works just fine here too. —shombolar
extra virgin olive oil
pound smoked provolone
tablespoons parmesan cheese, grated
a few leaves of basil
- Wash and slice the zucchini. Chop the onion with an herb chopper.
- Put some oil to cover the bottom of a pot and brown the onion for a few minutes.
- Add 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.
- Wash the basil leaves, cut in dice the smoked provolone and chop the mozzarella.
- Whip 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.
- Put 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.
- Cook 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.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil