|My Grandma Lucy Casolaro DeMaria,|
My Grandma Lucy would have told you that the secret to this simple peasant dish is too keep the eggs slightly under-cooked and a bit liquidy so that when you add the Parmesan it becomes almost sauce like!
1 1/2 zucchini per person
1-2 eggs per person
1 garlic clove minced
fresh or dried thyme
salt & pepper
lots of freshly grated Parmesan!
Slice the zucchini
Heat olive oil and saute zucchini until soft, add sat and pepper
Beat eggs with salt to taste in a dish and pour over zucchini tossing until just cooked but still slightly liquidy!
Remove from heat immediately (eggs still being slightly under cooked) and add a lot of Parmesan and stir to form a sauce like consistency.
Serve with a good hearty bread if not eating low carb : )