The word zucchini is Italian, meaning small squash or gourd. In England, New Zealand, and other countries it’s known by the French word for small squash, courgette. From my friend and fellow blogger, Eileen R Beran … it’s an old joke: Don’t leave your vehicle unlocked this time of year or you might find a bag of surplus zucchini from a well-meaning neighbor. It grows so well, many of us have recipes for the abundant crop.
This dish is like a casserole and is something that is great to serve for dinner alongside a salad. It can be made ahead of time and heated up just before serving, although it’s great cold if you’re too hungry to wait.
Zucchini Egg Bake
4 Tbs oil
1/4 cup finely chopped onion
2 pounds zucchini, grated
1/2 pound ground Italian sausage or other ground meat
4 eggs, beaten
Preheat oven to 350. In a sauté pan, melt butter and add onion and zucchini. Sauté until zucchini is tender, 5-7 minutes. Put zucchini in a colander to drain off any excess liquid. Add sausage to the sauté pan and sauté until just cooked. Combine the sausage and zucchini and season to taste (I just used freshly milled black pepper). Add eggs, mix well, and pour into a greased 8×8 square pan. Bake uncovered 35-40 minutes.