Zucchini Italian-Style - cooking recipe

Ingredients

5 large zucchini (small cubed)
5 large potatoes (small cubed)
2 large onions (finely chopped)
6 cloves fresh garlic (coarsely chopped)
3 tablespoons chopped Italian parsley
1 can plum tomato
3 eggs, beaten
2 cups grated parmesan cheese
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
2 teaspoons dried basil or 1/4 cup fresh chopped basil
1/4 cup olive oil
1 can tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dried oregano

Preparation

In a large dutch oven or pressure cooker, over medium heat saute onions and garlic in oil for 2 minutes.
Add cubed potatoes, salt, pepper, parsley and tomates, cover and cook for 15 minutes.
Add zucchini and continue cooking until potatoes are fork-tender.
Remove from the heat and allow rest.
In a bowl, beat eggs with grated cheese.
Using a whipping motion, intergrate the egg mixture into the zucchini.
The eggs will quickly cook and mixture will become thick.
A one dish meal served with a salad and a crusty country loaf.
Enjoy!