In a pan put olive oil and zucchini, which have to be long and fresh
and chopped in pieces about 2 centimetres thick like discs. Brown them
over a very low fire until when the zucchini wither and become tender.
At this moment add the beaten eggs (2 eggs for each person) with Parmesan
cheese, salt and a pinch of pepper. Make the eggs curdle and brown both
This is a very genuine course because prepared with zucchini from the
kitchen garden and eggs from the chicken run.
Text Tebaldo Lorini
Translated by Gianna Toni