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Enjoy this recipe from Our Best Cast-Iron Cooking Recipes.
Submitted by: Jacqueline Young-De Roover from San Francisco, CA
2 T. olive oil
3 shallots, finely minced
4 cloves garlic, finely minced
6 zucchini, sliced 1/4-inch thick on the diagonal
10 eggs, lightly beaten
1/4 t. salt
1/4 t. pepper
1 c. fresh Italian flat-leaf parsley, snipped
1/2 c. finely shredded Parmesan cheese
Add oil to a large, cast-iron skillet; swirl to coat bottom and sides of pan. Add shallots and garlic; cook over medium heat about one minute. Add zucchini; cook, stirring often, for 5 to 7 minutes, until crisp-tender. Remove pan from heat; add remaining ingredients and mix lightly. Bake in skillet, uncovered, at 325 degrees until set, about 30 minutes. Serve warm or cooled. Makes 8 servings. | |
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Add oil to a large, cast-iron skillet; swirl to coat bottom and sides of pan. Add shallots and garlic; cook over medium heat about one minute. Add zucchini; cook, stirring often, for 5 to 7 minutes, until crisp-tender. Remove pan from heat; add remaining ingredients and mix lightly. Bake in skillet, uncovered, at 325 degrees until set, about 30 minutes. Serve warm or cooled. Makes 8 servings. |
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