Italian Americans have quite a Rolodex of slang terms especially when it comes to foods. Whether it be mootsadell (mozzarella), proschoot (prosciutto), manigot (manicotti) we've got a name for everything! One of my grandmother's famous dishes also happens to have one of the funniest names, and it is called "Gagoots and Eggs" or (Zucchini and Eggs). "Gagoots" comes from the word "cucuzza" which is a word for squash in the Italian language. This recipes has just a few simple ingredients and is the perfect lunch/dinner time sandwich, or side dish with meat or fish, or just a great afternoon snack. You can ask my grandma, this simple dish is such a crowd pleasure that all 10 of her grandchildren have her hovering over the stove frying up pounds and pounds of zucchini so they can all get a taste. My gagoots brings the kids to the yard and they're like it's betta than yours...
Feeds 2-3 people
- 4 medium to large zucchini (leave the skin on just cut the ends off)
- 4 eggs beaten and set aside
- Canola/vegetable oil
- Extra virgin olive oil
- Salt and pepper
- Bread of your choice (I like a baguette or any Italian bread)
- Using a mandolin or sharp knife, slice the zucchini in very thin rounds. The mandolin is a great tool because it takes about 1 minute to slice the whole zucchini, and it slices it paper thin, which is what you want.
- Next, pour equal parts of canola oil and extra virgin olive oil in a large frying pan until the oil completely coats the bottom of the pan. You want about 1/8 inch-1/4 inch of oil in the pan.
- Heat the oil on medium heat until it gets hot enough where it sizzles and little when you put in a piece of zucchini. The key to this is you want the zucchini to brown and cook evenly. Once the oil is hot. Place a single layer of zucchini flat around the pan in the oil. Let it cook until it gets golden brown and then flip each piece with tongs or a fork and cook on the other side until it browns. Once It's brown and cooked on both sides, using a slotted spoon or tongs take the zucchini out and place it onto paper towels to drain some oil out. Sprinkle them with a little salt and pepper while they are hot so it sticks.
- Repeat the frying process until all the zucchini is cooked. In between each batch add more oil if you need to or it will burn.
- Once all the zucchini is fried wipe out the excess oil and grease felt the pan. Add a little more clean olive oil to the pan just about a tablespoon or so just to cost the pan and place it on medium heat.
- Pour all the browned zucchini back into the pan And spread it out evenly. Pour the beaten eggs over the top of the zucchini and let it sit a few seconds. When you see the eggs are starting to cook use a wooden spoon and stir the mixture all around as if you were making scrambled eggs and let the eggs cook and meld with the zucchini.
- Once the eggs are cooked and everything is blended together, pour the zucchini and eggs into a bowls and add a little more salt and pepper to taste.
- You can now eat it as is or put it on some nice warm, toasty Italian bread.