Recipe information
Yield
serves 2
Ingredients
3 zucchini (about 1 pound total)
Salt
1 large onion, chopped
3 tablespoons vegetable oil
2 eggs, lightly beaten
2 tablespoons chopped flat-leaf parsley
Juice of 1/2 lemon
Pepper
Pinch of nutmeg or allspice
Preparation
Step 1
Trim the zucchini and boil in salted water until very soft, then drain. Chop them and mash them to a pulp in a colander so as to get rid of the juices.
Step 2
Fry the onion in 2 tablespoons of the oil until golden and mix with the zucchini, the eggs, and thee rest of the ingredients except the remaining oil.
Step 3
Heat the remaining oil in a preferably nonstick skillet and pour in the egg mixture. Cook over medium heat until the bottom sets. Then put under the broiler and cook until lightly browned and firm on top.
Step 4
Serve hot or cold.
Variation
Step 5
You can do tiny omelets like little pancakes to serve as finger food. Pour the mixture by the tablespoon in the skillet and turn over to brown the other side. Do them in batches.
