1 tablespoon olive oil
2 garlic cloves
1/2 onion, sliced or chopped
1 or 2 zucchini
4 fresh basil leaves
2 or 3 16 oz cans of stewed tomatoes
1/2 cup of shredded Gruyere cheese
1 egg

The proportions depends on the size of zucchini used.

Put the olive oil in the pan and sauté the onion and garlic until translucent.

Once the onion and garlic are soft, add the zucchini. Stir and cook for a few minutes.

Chop the fresh basil leaves and add to the pan.

Stir in the cans of stewed tomatoes along with the shredded cheese.

Once this has been cooking about 5 minutes, add the egg.

Put into a casserole dish and cook for 45 minutes at 350°F.

This is an authentic recipe handed to me from my Uncle who got it while visiting France.

Submitted by: Laura