Zucchini Italian-Style

• 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

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

zucchini, potatoes, onions, garlic, italian parsley, tomato, eggs, parmesan cheese, salt, black pepper, red pepper, basil, olive oil, tomato paste, garlic, onion powder, oregano

Taken from www.food.com/recipe/zucchini-italian-style-20256 (may not work)