Heat the oil with the garlic and cook the zucchini in it for about 5-6 minutes.Cover with boiling water, salt and pepper and cook uncovered for about 10-15 minutes.

In a bowl, whisk the eggs with the Parmesan and a pinch of salt and pepper and the minced basil.

When the zucchini are tender, set aside a couple of tablespoons of the zucchini and blend the rest with your immersion mixer until smooth. Add the egg mixture and blend. Cook for 3 more minutes on low heat, stirring, and serve, decorating with the reserved diced zucchini and a few basil leaves.

As seen in the Joy of Kosher with Jamie Geller Magazine

May/June 2014

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