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Italian Zucchini
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Recipe Information

  • 2 large zucchinis
  • 1 tsp (5 ml) garlic powder
  • 1 28 oz (784 grm). can stewed tomatoes
  • 2 eggs
  • parmesan cheese, grated
  • 1 large onion, diced
  • salt and pepper to taste
  • Wash and cut zucchinis in half lengthwise, then cut the halves lengthwise again.
  • Slice cut zucchinis into 1 inch pieces.
  • In large skillet cook zucchini and onion with butter, add garlic powder, salt and pepper to taste. Cook till tender.
  • Add stewed tomatoes, simmer about 10 minutes, covered.
  • Beat the eggs with whisk well, add to zucchini mixture stir till well blended.
  • Add parmesan cheese, as much as you want, stir till bended, simmer another 5 minutes then serve.
Got this recipe from my Mom. It's great the next day as a left over, even good eating it cold. Hope you enjoy it.

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