Aired November 2, 2009
1 clove garlic, chopped
1 green pepper, sliced
1/2 pint cherry tomatoes, halved
1 tablespoon basil, chopped
3 cups shredded zucchini
2 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons EVOO Extra Virgin Olive Oil, eyeball it
1 cup shredded low-fat mozzarella cheese
In a large, cast-iron skillet over medium heat, saut the onions, garlic, green pepper and tomatoes until softened. Fold in basil and remove to a bowl.
While the onions and peppers are cooking, combine zucchini, egg, flour, salt and pepper and stir well.
Drizzle a little EVOO into the same skillet the onions and peppers were cooked in. Drop 4 equal mounds of the zucchini egg mixture onto the skillet and cook over medium heat for about 2 minutes on each side.
Top each of the zucchini-egg rounds with some of the cooked tomato mixture and shredded cheese. Pop under the broiler until golden brown and bubbly, 1-2 minutes.