From Grandma to Pam Perugi Marraccini
Olive oil
3-4 medium zucchini
1 large onion
2 medium cloves garlic
1 large carrot
1 large stalk celery
1/4 C. each parsley, basil
5 or 6 skinned and strained tomatoes
salt and pepper
3 eggs
1/4 to 1/2 C. grated parmesan
1 C. bread crumbs
Chop finely garlic, onion, celery, carrots. Cut zucchini into 1/8 inch slices and halve them. Sauté zucchini, onion, garlic, carrots and celery.
until tender in olive oil on medium heat. Add chopped tomatoes, basil, parsley, salt and pepper. Cook only a few minutes. Let cool. Beat eggs
and add to cooled, cooked vegetables along with parmesan and bread crumbs. Make sure the egg mixture is just thick enough. Check seasoning.
Pour in oiled casserole dish and bake at 350° for 1-1/2 hours. Serves 7 or 8.