extra zucchini?

[Gypsy]

Make Gagutz! (pronounced gah-guutz)

So...in reality the loose translation from Italian to English means squash head. It's used to describe people who aren't too...smart.

However in culinary terms it is ratatouille, traditionally made with eggplant, zucchini, onion, tomatoes etc.

My grandmother just made it with zucchini, egg and cheese. Perhaps it's the Sicilian version...I don't know. I do know I grew up on it and loved it!

Here's the recipe, I don't really measure...sorry.


Zucchini approximately 5-6 small (in diameter)
Onion about 3/4 of a large onion
1 egg beaten
Garlic powder (I know, just trust me)
butter (3 tblsp?)
extra virgin olive oil
parmesan cheese
salt, pepper to taste

In a large pan melt butter and chop onion, add to pan. Salt/pepper/garlic powder to taste and cover with a lid. Cook on a med low temperature. The goal is to get everything soft and to release some liquid.

Peel the zucchini and cut into 1/4 inch rounds (or pieces if you have larger zucchini). Once the onions are soft and sweated, add the zucchini and again season with salt/pepper/garlic powder.

At this point I personally drizzle some EVOO over it and add a splash of water (or veggie broth) to help create a bit of liquid (but not soup-like)

When the zucchini is soft ("mushy" a fancy culinary term so ask TS about it ) smash some (most) of the rounds to release liquid, leaving it semi-chunky.

Beat an egg and add to the mixture, stir well and let cook a bit. Sprinkle with parmesan (or romano) cheese cook out for another minute or two and serve with some crusty bread.

Mangiare!

[tonyz]

That sounds delicious - my grandmother makes something similar - very tasty.

For me, the cheese on top makes it !

[Gypsy]

Originally Posted by tonyz

That sounds delicious - my grandmother makes something similar - very tasty.

For me, the cheese on top makes it !

Oh it is. Next time I'll have to take a picture. I've tried Romano...really the Parmesan is better suited for this dish.

[Team Sergeant]

Originally Posted by Gypsy

Make Gagutz! (pronounced gah-guutz)

So...in reality the loose translation from Italian to English means squash head. It's used to describe people who aren't too...smart.

However in culinary terms it is ratatouille, traditionally made with eggplant, zucchini, onion, tomatoes etc.

My grandmother just made it with zucchini, egg and cheese. Perhaps it's the Sicilian version...I don't know. I do know I grew up on it and loved it!

Here's the recipe, I don't really measure...sorry.


Zucchini approximately 5-6 small (in diameter)
Onion about 3/4 of a large onion
1 egg beaten
Garlic powder (I know, just trust me)
butter (3 tblsp?)
extra virgin olive oil
parmesan cheese
salt, pepper to taste

In a large pan melt butter and chop onion, add to pan. Salt/pepper/garlic powder to taste and cover with a lid. Cook on a med low temperature. The goal is to get everything soft and to release some liquid.

Peel the zucchini and cut into 1/4 inch rounds (or pieces if you have larger zucchini). Once the onions are soft and sweated, add the zucchini and again season with salt/pepper/garlic powder.

At this point I personally drizzle some EVOO over it and add a splash of water (or veggie broth) to help create a bit of liquid (but not soup-like)

When the zucchini is soft ("mushy" a fancy culinary term so ask TS about it ) smash some (most) of the rounds to release liquid, leaving it semi-chunky.

Beat an egg and add to the mixture, stir well and let cook a bit. Sprinkle with parmesan (or romano) cheese cook out for another minute or two and serve with some crusty bread.

Mangiare!

%$^%&*^$&%!#$$%@$^%&%^

[Gypsy]

Originally Posted by Team Sergeant

%$^%&*^$&%!#$$%@$^%&%^

Love ya, TS!

[Red Flag 1]

Thanks Gypsy. This is the time of the year to make this great dish. It also has a great aroma when cooking.

I've never tried it with egg, I will now. I've also used peeled eggplant cut into 1" cubes and added to the mix. If I need more liquid, I use a broth of italian herb bullion cube in a cup of boiling water. It does come out with plenty of liquid, and chunky.

RF 1

[Gypsy]

Originally Posted by Red Flag 1

Thanks Gypsy. This is the time of the year to make this great dish. It also has a great aroma when cooking.

I've never tried it with egg, I will now. I've also used peeled eggplant cut into 1" cubes and added to the mix. If I need more liquid, I use a broth of italian herb bullion cube in a cup of boiling water. It does come out with plenty of liquid, and chunky.

RF 1

I just love the aroma...of course anything with butter and onion as a start is a good thing.

I'll try adding a bit of the broth next time, I made it without any this time and it was pretty decent. I thiknk the egg binds it somehow as it cooks out...