I guess this is number 2. As with many gardeners who plant zucchini I am runneth over with them. When I first was introduce to zucchini as a kid (and yes I was once a kid) my Mom would make a mixed vegetable stirred fry dish. Back then I enjoyed it but now I just will not make it anymore I guess I just had it too many times. So the hunt was on to find as many I can serve zucchini.
This recipe is from my Mom and I have no idea where she found it. This dish would make a nice main course or side dish.
Zucchini Provolone Bake
Vegetable oil spray
1 medium onion
4 cups thinly sliced zucchini
2 tbsp. minced fresh or 2 tsp. dried basil
¼ tsp. salt and pepper
1 cup shredded Provolone cheese
½ cup part-skim ricotta cheese
2 eggs, beaten
Spray oil on to skill. Over medium heat add onion and cook until tender, stirring occasionally; add zucchini and cook until crisp tender, frequently stirring. Remove from heat and stir in basil, salt and pepper. Add cheese and eggs; mix well. Spoon in oiled 1-quart baking dish. Bake at 350F for 35 to 40 minutes or until top is browned. Serves 4.