zucchini montevidean

How To Make zucchini montevidean

• Step 1
  Use butter to saute zucchini, uncovered, until starting to brown. Brown gr. beef, using oil if needed. Drain off fat. Cook onions in a little oil until they begin to carmelize. Don't rush these processes. NOTE: I omitted the butter, just using a small amount of oil in a non-stick skillet. Use a large enough skillet that the slices aren't crowded too much. You can cook the zucchini and onions together, if you like.
• Step 2
  Mix all ingredients (except eggs) and place in ovenware with a good lid (or tightly fitting foil). i like to use a 9 X 13 pan with a lid for storing leftovers (though there weren't any leftovers when I made it last).
• Step 3
  Bake at 350 for 30-40 minutes.
• Step 4
  Beat eggs and pour over top, cutting through lightly. NOTE: I ignore the salt and pepper measurements and season everything to taste as I go. I even add a little S & P to the eggs before beating them. I also like my eggs beaten a bit more than it calls for.
• Step 5
  Return to oven and bake uncovered for 10 minutes or until egg is completely set.
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