Tortino Di Zucchini
|Sliced zucchini||1 Cup (16 tbs) (2 Small Ones)|
|Olive oil/Other light oil||1 Tablespoon|
|Thinly sliced bacon/Ham||1⁄2 Cup (8 tbs) (Slivered, Canadian Variety)|
|Evaporated milk||1⁄3 Cup (5.33 tbs) (Undiluted)|
|Freshly ground black pepper||To Taste|
|Dried marjoram leaves||1⁄2 Teaspoon, crumbled|
|Dried sweet basil leaves||1⁄2 Teaspoon, crumbled|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Wash and trim zucchini, halve lengthwise, and cut into diagonal slices.
Dust lightly with flour.
Slice green onions and 2 or 3 inches of the tops.
Butter generously a shallow round (1 1/2-quart) dish and place in 350°F oven while you mix the omelet.
Heat half the oil and butter in a small heavy skillet.
Toss in onion and bacon slivers or ham strips.
Stir over gentle heat a couple of minutes.
Push to side of pan and add the remaining oil and butter.
When hot, add zucchini and stir over moderate heat until lightly browned.
Beat eggs with milk just enough to mix well.
Season them with salt, pepper and herbs.
Spread zucchini mix in hot baking dish and pour eggs over it.
Mix lightly and sprinkle with cheese.
Bake at 350°F until set and slightly puffed, 15 to 20 minutes.
Do not overbake.
Cut in wedges and serve hot from baking dish.