Kevin is in charge of our veggie garden. This year we have had an abundance of summer squash and zuccini (marrows). Kevin has fond memories of his grandmother who came to USA from Senigallia in Italy at the turn of the century. Senigallia is the town on the north Italy coast where she was born in 1878.
His granny lived with them. He remembers making pasta with her.
This recipe is great because it is quick, easy and uses up all the squash from the garden. We call it Squash Senigallia.
Squash Senigallia
1 medium size summer squash or zucchini squash (about 2 cups of chopped squash)
1/2 medium onion – choppped
1/4 cup grated cheese – Parmesan or Romano
1/8 cup olive oil
1 egg, beaten
Add the oil to a saucepan, add onions.
Heat on medium heat until onions are soft.
Add chopped squash.
Simmer covered for 10 minutes or until squash is soft, stir often.
Turn heat to medium.
Add beaten egg to squash, stir briskly until egg is thoroughly mixed in and cooked.
Add grated cheese, stir briskly until cheese is mixed in, turn heat off.
Enjoy!
