Zucchini and Ginger Gratin

Ingredients

Submitted by Jean-Pierre.

Ingredients for 6.
 
Zucchini: 1.2 Kilo

Garlic: 2 cloves

Parsley: 1 handful, chopped

Root ginger: 1 soup spoon, grated

Eggs: 2-3

Olive oil, breadcrumbs, butter, salt pepper.
 

Directions

Cut the zucchini in small pieces, then fry gently in the olive oil (5 min): do not brown! Pour excess liquid, strain if necessary, depending on the type of zucchini (Costata Romanesco is best).
 
Add grated ginger and chopped garlic (2 min): do not color. Let the mixture cool down a bit.
 
Beat the eggs and mix in with the vegetables.
 
Add chopped parsley and salt & pepper to taste.
 
Pour in a buttered or oiled dish, dust with bread crumbs (3-4 mls thick), and scatter small pieces of butter on top. If you want to avoid butter, mix the bread crumbs with a soup spoon of oil.
Heat in the oven till golden brown (175 C, 30-40 min).
 
Variation: for a more extravagant dish, add roasted pine nuts and ribbons of prosciutto to the mixture or replace breadcrumbs with grated parmesan and/or powdered almonds!