Zucchini Emiliana

Ingredients for 2 servings:

• 8 zucchini
• 2 carrots (for color)
• 1 onion(s)
• n. B. garlic
• 250 g mushrooms
• 200 g peas (frozen)
• 3 eggs
• 50 g Parmesan
• salt and pepper
• nutmeg
• butter
• 100 ml cream
• 200 ml milk

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Spaghetti without spaghetti

Wash the zucchini, remove the skin if necessary, and then slice it into spaghetti using a mandoline. Use a potato peeler to peel the carrots into strips/spaghetti. Sauté the onion and garlic in butter. Add sliced ​​mushrooms (fresh or canned). Add frozen peas. Whisk the eggs with grated Parmesan cheese (and/or any leftover cheese from the fridge), salt, pepper, and perhaps nutmeg, cream, and milk. Fry the zucchini and carrot spaghetti in butter in a large pan. Please note that all quantities are approximate: I cook according to what the garden and fridge provide and what the crowd/taste dictates. The 200ml of milk could have been 150 or 250ml, the garlic could have been 1 clove, or 3, the zucchini could have grown more or less (the 8 were quite small), etc. This will depend on how much the mixture needs, what’s available, and where you prefer more flavor during cooking. Pour the egg mixture over the zucchini spaghetti and let it set or fry until it’s tender enough. Zucchini retain quite a bit of water—it doesn’t curdle like a “real Emiliana.” Unless it’s Friday, Veggie Day, or you simply don’t have any ham in the house (the recipe was born from a combination of all three), it’ll definitely taste great with a few grams of ham.