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Hi All! Yet another Zucchini recipe that we just LOVE! You can also use Crookneck or any other summer squash for this. This recipe is especially good for those "big" squash that your not sure what to do with. This recipe is very simple and absolutely delicious! "Gagoots and eggs" Ingredients: -Squash (enough to fill al large pot when diced about 1/2 to 3/4 full.
-Onions (4 large)
-Olive oil
-oregano (dry or fresh)
-basil (dry or fresh)
-Tomatoes (optional)
-Black pepper (to taste)
-Crushed red pepper
-Bouillion (4 or 5 chicken or vegetable)
-Salt (to taste-only use if you don't like greated parmesean(sp) or romano cheese)
-Grated Parmesean (sp)
-Eggs (4 large)
-Water Peel and cut squash into 1-2 inch pieces. Scrape out latge seed but the smaller ones with become tender with cooking. Cut and dice onions. Pour olive oil into deep large pot (enough to cover bottom) and heat over medium heat. Add squash,onions and tomatoes if used and stir occasionally until it starts to become tender (about 10-15 minutes). Add basil, oregano, black pepper. Sautee for another 5 minutes to incorporate herbs. Add enough water to cover squash and add bouillion cubes. Simmer until squash and onions are tender. Turn up heat until boiling and add whipped eggs. Wait about 1 minute and stir thoroughly with wooden spoon. To serve: Fill bowls with "stew" and add cheese and crushed red pepper (optional) to taste. Enjoy! Hope you like this as much as we do. It has been a recipe in my family for generations! Scott
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