Zucchini Fest

On Wednesday I had a couple, dear friends of mine come for dinner at our place. I decided to cook my grandma's old recipe (which I have been modifying over the years) I hope you enjoy it. 

For vegetarians, just remove the meats and you can replace with firm tofu! taste as good.

Ingredients:

• Zucchini (yellow and green). Depending of the size of the zucchini (6" being an average size) count 1 full zucchini per person (1/2 green, 1/2 yellow)
• 3 garlic cloves
• 1/2 of white onion
• 1/2 of carrot
• 2 fresh bacon slices (optional)
• ground beef (1 full cup)
• 1 bay leaf (it gives a good taste to the ground beef)
• 2 shallots 
• 2 eggs
• 1 1/2 tbsp of olive oil
• salt & pepper
• 1/2 cup of shaved parmigiano 

In a medium heat pan, add the olive oil and garlic cut in fine pieces. Let is simmer, add the shredded carrot. Make sure everything is cooking evenly, constantly mixing the veggies with a wood spoon.  you can add the salt and pepper now,and ad the half of a onion chopped in tiny pieces and let it cook until the onion starts turning clear. Keep mixing the veggies and add the shallots cut in small pieces. 

Let the veggies simmer on low heat while you cut the bacon in small pieces. Add the bacon and let it release some of its natural oils. After bacon is golden, add the zucchini in triangular pieces. Let it simmer in medium heat now. Remember this vegetable releases a lot of water so leave the pan uncover until you add the ground beef.

As soon as zucchinis are soft, you can add the beef put the lid on the pan.

**You can now warm up your oven at 350 degrees.

In a square glass roaster (square trays are easier for cutting perfect pieces) evenly place the cooked mixture. Whisk the eggs and pour evenly on top of the mixture in the glass roaster ( is okay if whisked eggs do not sit on top of the mixture) Add the shaved parmigiano and  place it in the oven for 10 minutes or until cheese is melted on top.

Optional side to serve the zucchini fest

You will need:

• small potatoes
• olive oil
• fresh dill
• sea salt
• fresh pepper

Boil the potatoes for about 10 minutes. After cooked,  place in a cookie sheet and cut in halves if desired. Cut small pieces of the fresh dill and sprinkle over the potatoes. Pour a little olive oil on the potatoes, sea salt and pepper and place them in the over underneath the glass roaster while the zucchini dish is cooking.